Camembert Fondue with Truffle Essence
Indulge in the luxurious decadence of Camembert Fondue with Truffle Essence, a gourmet delight perfect for entertaining or treating yourself to an elevated appetizer. This recipe combines the rich, velvety creaminess of a whole baked Camembert cheese wheel with the earthy sophistication of white truffle oil and a splash of dry white wine. Infused with fresh rosemary and garlic, and paired with crusty baguette slices and colorful vegetable crudités, this fondue is a masterpiece of flavor and texture. Ready in just 25 minutes, this elegant dish is easy to prepare while delivering a show-stopping culinary experience. Whether you're hosting a dinner party or planning a cozy night in, this recipe captures the essence of indulgence in every bite.
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Recipe Information
Ingredients
- 1 piece (approximately 250 grams) Camembert cheese wheel (whole)
- 120 milliliters Dry white wine
- 1 clove Fresh garlic
- 2 teaspoons Cornstarch
- 2 teaspoons Water
- 1 teaspoon White truffle oil
- 1 sprig Fresh rosemary sprig
- 1 pinch Salt
- 1 pinch Pepper
- 1 loaf French baguette
- 2 cups Vegetables for dipping (e.g., broccoli, carrots, cherry tomatoes)
Instructions
Preheat your oven to 180°C (350°F).
Using a sharp knife, score the top of the Camembert wheel in a crisscross pattern. Optionally, remove the top rind for easier dipping.
Peel the garlic clove and cut it in half. Rub the inside of a small ovenproof dish or a Camembert baking pot with the garlic to infuse its flavor.
Place the Camembert wheel in the prepared dish. Sprinkle a small pinch of salt and pepper over the top, and tuck the rosemary sprig into the scoring or on top of the cheese.
Bake the Camembert for 12–15 minutes, or until the cheese is molten and bubbly.
Meanwhile, in a small saucepan, mix the cornstarch and water to create a slurry.
Add the white wine to the saucepan and bring it to a gentle simmer over medium heat. Stir in the cornstarch slurry and continue to cook, stirring constantly, until the mixture thickens slightly, about 2–3 minutes.
Once the wine mixture has thickened, remove it from the heat and stir in the truffle oil. Adjust seasoning with salt and pepper to taste.
Carefully remove the Camembert from the oven. Pour the truffle-infused wine mixture over the melted cheese, allowing it to meld with the creamy texture.
Serve immediately with slices of French baguette and fresh vegetable crudités for dipping.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 22.0 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1407 mg | 108% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
