CLASSIC CHOCOLATE FONDUE RECIPE RECIPES

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Steps:

• Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.
• Bring the milk, cream and sugar to the boil in a saucepan over a medium heat, whisking continuously.
• Pour the boiling cream mixture over the melted chocolate, whisking continuously until the mixture is smooth and well combined.
• Return the chocolate and cream mixture to the pan and heat until just simmering, stirring continuously. Allow to bubble over the heat for a few seconds, then turn off the heat and whisk in the butter, a cube at a time, until the sauce is smooth and glossy and all the butter has melted.
• Strain the chocolate sauce through a fine sieve, then serve immediately. (Serving suggestion: pour the chocolate sauce over ready-made meringues.)