Fondue Royale


(1 vote) 1 1

A decadent spin on an already luxurious dish, incorporating Champagne and canned truffles. You should try this at least once in your life!

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Chicago, IL

Serving Size / Yield

1 fondue


  • 2 canned truffles, sliced
  • 2 C. Champagne
  • 1 lb. grated Swiss Cheese, dredged in flour
  • 2 egg yolks
  • 1 pinch white pepper, to taste

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Keep truffle liquor in the can. Warm the truffles in 1 and 2/3 C. Champagne; add cheese. Stir until consistency is smooth. Meanwhile, beat egg yolks, truffle liquor, and remaining 1/3 C. Champagne together; add to cheese and stir until mixture is blended well. Stir in seasonings and serve.

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