Truffle Fondue

1. 1

   Place the diced Fontina cheese in a large bowl and cover with milk. Let rest in the fridge for several hours. In a saucepan, place the butter, egg yolks and cheese, along with all the milk.

2. 2

   Place the saucepan on top of another saucepan containing boiling water (a bain marie or double broiler) and mix energetically until the cheese begins to melt. When you have a fondue with a dense, creamy consistency, remove from the bain marie.

3. 3

   Keep the fondue warm and serve with the truffle scattered on top. Enjoy with plenty of grilled bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.