Espresso White Chocolate Fondue

This recipe comes courtesy of Chef Mary Bergin. Serves 6-8
December 28, 2015


In a double boiler, melt the white chocolate and espresso. Stir until smooth. Transfer to a fondue pot and keep warm until ready to dip with the fruit or cake.

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  • 1 pound high-quality white chocolate wafers, such as Guittard
  • 4 ounces freshly brewed espresso or strong coffee
  • Angel food cake or pound cake, cut into 1-inch chunks
  • Bananas, sliced into 1-inch chunks
  • Fresh whole strawberries, hulled
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