White Chocolate Fondue Print Email

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.