Gingered White Chocolate Fondue
- Yield 8-10 servings
- 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
- 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.
- 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).