One more teaser recipe from the book “Fondue” by Lou Siebert Pappas… another fabulous recipe…. serve it with fruits…strawberries, pineapple chunks, kiwi slices, banana chunks, Russian Tea Cakes....
See my previous recipe for Russian Tea Cakes… delicious buttery-sugary balls made with nuts.
The recipe calls for either amaretto or Cognac…I am partial to the amaretto.
White Chocolate Almaond Fondue Recipe
All you need:
½ cup whole almonds
8 ounces white chocolate
4 tablespoons heavy cream
2 tablespoons light corn syrup
1-2 tablespoons amaretto or Cognac
½ teaspoon vanilla
All you need to do:
Preheat the oven to 350 degrees.
Put the almonds in a baking pan and bake in the oven until toasted, 8 to 10 minutes.
Let the almonds cool a few minutes.
Finely chop the almonds ( I use my processor).
In the top of a double boiler set over simmering water, combine the chocolate, cream and corn syrup.
Stir until the chocolate is melted and the mixture is smooth.
Stir in the amaretto, vanilla and almonds.
Transfer to a fondue pot and keep warm over low heat.
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