Time 10m Yield 4 serving(s) Number Of Ingredients 3 Steps:
In a small heavy saucepan, mix chocolate with cream. Heat on low, stirring constantly, until chocolate is barely melted. Remove from heat; stir in brandy. Serve immediately with strawberries or any other fruit that will dip.
Time 12m Yield 6 servings Number Of Ingredients 4 Steps:
In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.
Time 15m Yield 8 Number Of Ingredients 6 Steps:
Melt white chocolate chips, cream, corn syrup, butter, and salt together in top of a double boiler over simmering water, stirring frequently, until smooth and glossy, 5 to 10 minutes. Remove fondue from heat and stir in vanilla extract.
Time 10m Number Of Ingredients 5 Steps:
Combine the white chocolate, unsalted butter, double cream and vanilla extract in a heatproof bowl set over a saucepan of simmering water. Heat until melted and smooth, stirring occasionally, for about 5 mins. Transfer to a fondue pot or warm saucepan and serve with chilled cherries or blackberries and strawberries.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
Gently melt the white chocolate chips in fondue pot or double boiler. Add the heavy cream. Once melted and smooth, add amaretto and mix thoroughly.
Time 15m Yield 8 Number Of Ingredients 4 Steps:
Heat half-and-half and chocolate chips in heavy 2 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in liqueur. Pour into fondue pot or chafing dish. Spear dippers with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of half-and-half.)
More about “white chocolate fondue recipes”
Number Of Ingredients 11 Steps:
Combine the sugar, corn syrup, and water in a medium saucepan and cook over low heat, stirring occasionally, until the sugar dissolves, about 10 minutes. Increase the heat to medium-high and simmer, brushing down the sides of the saucepan occasionally with a wet brush, until the syrup starts to turn golden. Gently swirl the pan and continue to simmer until a deep, amber-colored caramel forms, about 40 minutes total from the time you started. Remove the saucepan from heat and set aside. Meanwhile, bring the heavy cream to a simmer in another small saucepan. Add the white chocolate and stir until melted. Slowly add the heavy cream mixture and the butter to the caramel and stir until the butter is fully melted. Return the saucepan to the heat and bring to a low simmer. Remove pan from the heat again and then stir in the vanilla and the white chocolate liqueur. Serve immediately with your favorite dippers.
