White Chocolate Raspberry Swirl Fondue

1. 1

   Set aside 1/3 of the raspberries for dipping into the finished fondue. In a blender puree the remaining raspberries. Strain the puree through a fine meshed wire sieve into a small bowl. Discard the seeds. Set the puree aside.

2. 2

   In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat and add the white chocolate. Let stand until the chocolate softens, about 3 minutes. Whisk until smooth.

3. 3

   Transfer the fondue to a ceramic fondue pot and keep warm over a burner. Drizzle the raspberry puree over the fondue. Swirl a knife through the puree to create a marble effect.

* Per serving · 4 servings · Values may vary.

No additional tips available.