A whimsical twist for the chocolate addict in all of us. Milk chocolate can be substituted for the white chocolate. Additional fruits in season, Chocolate pound cake or nut breads can supplement the suggested fruits and cookies.Unknown source
1Put whole nuts on cookie sheet. Bake at 350 for 10 to 15 minutes or til skins are golden, shaking pan occasionally; wrap nuts in towel and rub together to loosen skins. Pick out toasted nuts and discard skins. Cool and chop finely
2Put white chocolate in large bowl and set bowl in pan of hot water to melt chocolate slowly. In small pan, bring heavy cream to boil; pour over white chocolate, stirring til smooth. Stir in chopped nuts, liqueur and vanilla. Pour into 3 cups container, cool, cover and refrigerate up to six weeks.
3To serve, bring fondue to room temperature or heat in microwave oven til soft enough to spoon into small individual cups. Put each cup on dessert plate and surround with fruit and cookies. Dip fruits and cookies into fondue or spread fondue on them with butter knife. Makes 2 1/2 cups