This recipe comes from Laura Werlin, author of Laura Werlin’s Cheese Essentials (Stewart, Tabori & Chang, 2007).
It was demonstrated on November 13, 2010.
When I first made this, people said “chocolate with goat cheese?” Then they tasted it. The tanginess of the cheese brings startling intensity to the chocolate – not a cheesy flavor. Although I suggest strawberries and bananas as dippers for the fondue, feel free to use any fruit. I like to serve coconut shortbread cookies (see next recipe) with this – they further intensify the chocolate.
Makes 2 cups, serves 8 to 10
16 ounces bittersweet chocolate, coarsely chopped
8 ounces semisweet chocolate, coarsely chopped
½ cup plus 2 tablespoons heavy cream
8 ounces fresh goat cheese
6 ripe Warren pears, sliced into wedges
Coconut Shortbread Cookies (see recipe)
Combine the chocolates, cream, and cheese in a medium heavy saucepan. Cook over low heat stirring constantly until chocolate has melted. Transfer to a fondue pot and serve with pear slices and cookies.
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