Sweet and Savory Fondue Recipes

Back in the days of bell bottoms, ironed hair, and harvest gold kitchen appliances, fondue parties were all the rage. The 1970s have returned with a vengeance, and so, it would seem, has fondue. Here, 8 versions to try. See a primer on basic fondue ingredients »

Dark Chocolate Kahlua Fondue

Kahlua-spiced dark chocolate gets heat from cayenne pepper, yielding a dipping sauce that pairs perfectly with fresh-cut fruit and brownies, or poured over ice cream. See the recipe for Dark Chocolate Kahlua Fondue »

Fondue au Cremant (Fondue with Sparkling Wine)

Cognac and sparkling wine add sweet acidity to a garlic-infused mixture of Gruyere and Vacherin cheeses. **See the recipe for Fondue au Cremant »****

Dopp i Gryta (“Dip in the Pot”)

Simmering bay leaves, dill, and parsley in the reserved broth from a roast, such as Christmas ham, makes a savory dipping sauce for crusty country bread. **See the recipe for Dopp i Gryta »****

Fonduta

Unlike classic French and Swiss fondues, Italian-style fonduta incorporates egg yolks and butter into a pot of richly pungent melted Fontina. See the recipe for Fonduta »

Fondue Savoyarde

Fondue Savoyarde hails from the French Alps, where it’s favored among skiers for its warming richness. Seasoned with fresh nutmeg, the nutty Gruye makes a fortifying meal for any cold weather afternoon–on or off the slopes. **See the recipe for Fondue Savoyarde »****

American Fondue

Our version of this dish is made with American cheese, American wine, and artisanal American cherry brandy. See the recipe for American Fondue »

Classic Swiss Fondue

Velvety melted gruyere gets a boost from nutmeg and Kirsch–a cherry-based brandy–in this traditional recipe for Swiss fondue. **See the recipe for Classic Swiss Fondue »****