Gingered White Chocolate Fondue

Kitchen Tested
  • Yield 8-10 servings
  • Prep
  • Cook 5 mins

A triple dose of ginger—candied, ground and fresh—lends extra sophistication to this snowy white fondue.

Serve with bite-size squares of angel food cake, pineapple chunks, dried apricots, Chinese fortune cookies and, of course, gingersnaps. When buying white chocolate, be sure the label lists cocoa butter as a major ingredient; confectionery coating, also called summer coating, will not work for fondue.


2 cups heavy cream
3 tablespoons finely chopped crystallized ginger
1 1/2 tablespoons ground ginger
1 teaspoon finely grated fresh ginger
1 pound white chocolate, chopped


  1. In a medium saucepan, combine cream, 2 tablespoons crystallized ginger, ground ginger and fresh ginger. Cook over medium heat, watching to make sure it doesn’t bubble up, until heated through.
  2. Put white chocolate in a ceramic fondue pot. Pour in hot cream and whisk until chocolate melts. Sprinkle remaining 1 tablespoon crystallized ginger over top. Keep warm over a low flame for dipping. If it begins to boil, turn off heat.

Recipe reprinted with permission from Peggy Fallon’s Great Party Fondues (Wiley, 2008).



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