Wednesday, February 4, 2009

White Chocolate Fondue (Mary S.)

Serve with an assortment of fresh fruit, shortbread cookies, brownies and/or pound cake. Consider chopped toasted hazelnuts instead of almonds.

12 oz. white chocolate, grated
1 cup whipping cream
1 1/2 tsp. vanilla
1/2 cup toasted chopped almonds, optional

In a double boiler, slowly heat white chocolate and cream, stirring constantly. when chocolate is completely melted and smooth, stir in vanilla. If desired, stir in toasted nuts.

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