Traditionally, fondue was nothing more than melted chocolate kept warm in a pot called a Caquelon, which was set over a sterno or other source of fire. This version is a ganache, which is thick enough to cling to the treats dipped into it, but thin enough to stay liquid without the fire. I’ve poured the chocolate into individual ramekins, so each person has their own “pot” of warm chocolate to dip into. Set out an assortment of fruits, cake, cookies, meringues and/or dried fruit. It is a fast, simple, fun dessert for a larger party or a romantic way to celebrate Valentine’s Day with someone special.
Continue Reading How to Make Fondue
Here’s some fun ideas for your leftover holiday peeps from Cooking Channel’s family and friends:
- Peeps on a stick? Call them kebabs… — Food2
- A one of a kind peep show, and no cover charge — Food2
- Melted chocolate + Marshmallow Peeps = Easter Peep Fondue? — Dish
- Bringing out the best in those marshmallow bunnies — Serious Eats
Need ideas for your leftover Easter eggs? Check out our Deviled Eggs Cook Off for inspiration.
Do you fondue? Here’s how to:
Do: Host a fondue party. Fondue is great any time of year, but winter is an especially perfect time to gather friends to dip carbs into a hot pot of melted cheese.
Don’t: Feel pressure. If you’re new to fondue, maybe a party isn’t right for you. Bring a cheese or chocolate fondue to a party or serve with other snacks on a buffet.
Continue Reading Fondues (and Don’ts)