PEPPERMINT CRUNCH WHITE CHOCOLATE FONDUE
4 to 6 servings
- 1/3 cup heavy cream (see note)
- 12 ounces sweetened white chocolate
- ½ to ¾ cup crushed red and white or green and white peppermint candies
- Bite-size pieces of pound cake or angel food cake, or marshmallows, or lady fingers, sugar cookies, small pretzels, or bite-size pieces of fresh pineapple as dippers
In the top of a double boiler over hot, not boiling, water, heat cream until warm. Add white chocolate, stirring constantly, until melted and smooth. Remove from heat. Stir in crushed peppermint candies and immediately transfer to dessert fondue pot over candle flame or into an electric fondue pot, set at low temperature for serving.
Serve bite-sized pieces of cake of choice, or marshmallows, or ladyfingers, small pretzels, or sugar cookies, or bite-size pieces of fresh pineapple as dippers with fondue forks or long wooden picks.
Note: May substitute ½ cup milk, or reduced-fat or skim milk, if desired.
Note: For a small group, 12 to 14 servings, triple the recipe ingredients and proceed as previously directed.
Variation: While the prepared Peppermint Crunch White Chocolate Fondue is hot, dip small round pretzels into the mixture, coating each well. Place coated pretzels on sheets of wax paper to cool and completely firm peppermint/chocolate coating. May tie a red or green ribbon to each coated pretzel, if desired, when the coating is firm. These coated pretzels can be served as cookies or can be hung on a Christmas tree if they each have an attached ribbon tie.