Camembert Fondue With Truffle Essence

Total Time
Prep 20 mins
Cook 20 mins

Ingredients Nutrition


  1. In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened.
  2. Add cream and simmer, uncovered, until reduced to about 2/3 cup.
  3. Remove pan from heat and stir in truffle butter or oil until incorporated.
  4. Season sauce with salt and pepper and sprinkle with chives.
  5. Cut Camembert into 4 pieces and arrange on 4 plates.
  6. Divide warm sauce among plates, spooning it on either side of cheese.
  7. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.


Most Helpful

Excellent! This is a very elegant dish and would be perfect at a dinner party. I had to use truffle oil as I don't have access to truffle butter - it was a delicious addition. This was really quite simple to prepare and produced a lovely, tasty dish.

HeatherFeather January 06, 2003

I don't know what happened, my Camembert was at room temperature for at least 2 hours before I tried putting the cream sauce over it. The sauce had almost no flavor, even with the truffle oil and the cheese wasn't even softened by the hot sauce. A real disappointment.

Cherylkv January 01, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a