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White Chocolate Fondue

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  • Cuisine: American
  • Special: Refrigerated
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  • 1 cup heavy cream
  • 1/2 stick unsalted butter
  • 24 oz Belgian White Chocolate, chunked
  • Dippers – see suggestions below.


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 with apples, bananas, strawberries, cookies, pretzels, and pound cake.

Fresh fruits – bananas, strawberries, grapes, tangerines, pears, apples, raspberries. Fresh fruit should be ripe but still firm enough to not dissolve while dipping.

Dried fruit – apricots, dates, figs

Cakes or cookies – Bite sized pieces of angel food cake, pound cake, lady fingers or crisp biscotti

Nut Breads – Nut breads can be served toasted or fresh. Cut into bite sized pieces. Try date nut bread, cinnamon bread, persimmon pumpkin or zucchini breads.


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