Gingered White Chocolate fondue

Lynnda Cloutier


A triple dose of ginger, candied, ground and fresh, lens extra sophistication to this snowy white fondue. Serve with bite size squares of angel food cake, pineapple chunks, dried apricots, Chinese fortune cookie 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 this fondue.Unknown source

★★★★★ 1 vote


2 cups heavy cream
3 tbsp. finely chopped crystalized ginger
1 1/2 tbsp. ground ginger
1 tsp. finely grated fresh ginger
1 lb. white chocolate, chopped


1In medium pan, mix the cream, 2 Tbsp. of the crystallized ginger, the ground ginger land the fresh ginger. Cook over medium heat, watching to make sure it doesn’t bubble up, til heated through
2Put white chocolate in a ceramic fondue put. Pour in the hot cream and whisk til chocolate is melted. Sprinkle the remaining 1 Tbsp. crystallized ginger over the top. Keep warm over low flame for dipping. If it begins to boil, turn off heat.
Makes about 3 cups, 8 to 10 servings
3Variation: Marbled Chocolate fondue:
omit the ginger. In small heatproof bowl, set over a pan of barely simmering water, melt 4 oz of bittersweet chocolate with 2 tsp. of butter til melted and smooth. Transfer the white chocolate mixture to a fondue pot. Pipe or spoon concentric circles (or another decorative design) of the dark chocolate mixture over the top and swirl through with a thin wooden skewer.

About this Recipe

Course/Dish: Chocolate