A Sweet White Chocolate Fondue Recipe

Say what you will, white chocolate can be tasty indeed. So here you are: a white chocolate fondue recipe to enjoy!

It is with a slight air of defiance that we toss a white chocolate fondue recipe into the Extreme Chocolate ring. You see, fairly or not, white chocolate is treated by many purists as the red-headed stepchild of the chocolate world. Maybe that's because, by strict definition, it isn't chocolate at all.

Well... ?

So let's get this out of the way. "White chocolate" is really a mixture of cocoa butter and milk solids, with a generous dash of vanilla. It is not real chocolate. We admit that. But it's still at least real chocolate's half-sister. Or maybe its evil twin, we dunno.

It's what's left over when the cocoa's squeezed out of cacao, okay? Live with it.


As you noticed, we recently got on a kind of fondue kick here at X-Choc. (We have no idea why it took us so long to rediscover this blissful snack). And as Your Humble Writer pondered and drooled over various fondue recipes recently, a thought struck him: why not get some white chocolate in there?

Because admit it: chocolate or not, a good white chocolate is nothing less than delicious. It's rich, and creamy, and thrilling to the taste buds. If you're not enjoying white chocolate along with the traditional brown kind, then you're needlessly depriving yourself of one of life's little joys.

So forthwith, our first fondue recipe featuring luscious, creamy white chocolate. Enjoy!

The Recipe

Here's how you make a fantastic fondue of the white chocolate kind.


1 pound of coarsely chopped white chocolate (white chocolate chips will work)
1 cup of heavy cream
2 tablespoons of an orange liqueur (your choice)
A dash of vanilla extract (optional)


Heat the cream to a simmer in a large saucepan or double boiler, using moderate heat. Next, remove the pan from the heat and stir in the chocolate. Let the chunks sit in the cream for three minutes, until they soften sufficiently to whisk into the mix.

Stir in the liqueur and vanilla and whisk the fondue thoroughly (though not so much that it froths). Then transfer it into your fondue pot, and get to dipping. If the fondue gets too thick, just stir in a little more cream, about a quarter-cup at a time.

Speaking of Dipping...

As with any chocolate fondue, the edibles you dip into it are up to you. Cake? No problem. Fruit? Ideal. Sushi? Your call.

However, some things just seem to go with white chocolate like horses go with cowboys. In particular, I'd recommend pretzel sticks and berries, especially strawberries. Though I do have to say that chunks of brownies also offer a splendid culinary contrast to white chocolate fondue!