Fondue With Truffles
- 2 medium to medium-large black truffles
- 14 ounces Fontina cheese
- 3 tablespoons butter
- 4 egg yolks beaten lightly
- 4 cups milk
Grate or cut the cheese into small cubes and place in a deep pan. Cover the cheese with milk and allow it to soak for about 2 hours.
Melt the butter in a saucepan and add the Fontina and the milk, stirring until the cheese has completely melted. Add the eggs slowly, stirring until blended.
In small fondue pans, slice the truffles, cover with the fondue, and sprinkle more truffles on top. Serve warm.
This recipe yields ?? servings.