• 77
Chocolate Fondue
Serves: 4-6
12 oz milk, semi-sweet
or sweet cooking chocolate
4 oz half-and-half
2 oz cinnamon
32 oz of assorted dippers
Directions:
1. Heat chocolate and half-and-half
in medium sauce pot/pan on
Medium-Low (80°C), stirring
constantly, until chocolate is
melted and smooth.
2. Set PIC to low (40°C)
and push “+” button twice.
3. Hold fondue at 50°C and
add cinnamon.
4. If the chocolate becomes too thick,
add more half and half to thin it out.
Cheddar Chipotle Fondue
Yield: 16-24 oz
16 oz shredded sharp Cheddar cheese
4 oz dry white wine
4 oz whipping cream
1 oz Dijon mustard
15 grams chipotle peppers in
adobo sauce, pureed
Directions:
1. Mix all ingredients in medium
sauce pot/pan.
2. Cook on Medium–Low (80°C),
stirring constantly.
3. Serve in fondue pot over Low
(40°C) heat.
4. Serve with bread, meat or vegetables.
S’Mores Fondue
Yield: 32 oz
12 oz cups milk
1 (12-oz) bag semisweet
chocolate chips
12 oz marshmallow crème
8 oz graham cracker crumbs
3 red apples, sliced
3 green apples, sliced
Directions:
1. Heat milk in medium sauce pot/pan
on Medium-Low (80°C) until
just simmering.
2. Remove milk from heat.
3. Add chocolate chips and let stand
for 1 minute; stir until melted.
4. Whisk in marshmallow crème.
5. Pour mixture into fondue pot and
return to PIC on Low (40°C)
to keep warm.
6. Place graham cracker crumbs in
serving bowl.
7. Dip apple slices into warm chocolate
mixture then dip apples in graham
cracker crumbs.
Cheddar Cheese Fondue
Yield: 16 oz
6 oz chicken broth (or 6 oz water)
1 oz Dijon mustard
½ oz cornstarch
16 oz shredded Cheddar cheese
Directions:
1. In medium sauce pot/pan, bring
broth to boil on High (220°C).
2. Once broth is boiling, reduce heat to
Medium (135°C).
3. In separate small bowl, mix mustard
and cornstarch thoroughly.
4. Add mustard, cornstarch and cheese
to hot broth; stir with wire whisk until
well blended.
5. Cook for 10 minutes, or until cheese
is completely melted and mixture is
well blended, stirring constantly.
6. Pour cheese into fondue pot and
place on Low (40°C).
7. Serve with bell peppers, cauliower
orets, apple chunks, pretzels
and broccoli.
• 77
Fondues
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