White Chocolate Amaretto Fondue Recipes

WHITE CHOCOLATE ALMOND AMARETTO TRUFFLES

Steps:

• Place chocolate chips into a glass mixing bowl, and put aside.
• On stovetop, bring heavy whipping cream, Almond Paste/Almond Butter and butter to a boil. Stir well, making sure to fully break up and incorporate the almond paste/butter into the mix. Remove from heat, and stir in Amaretto.
• Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it - it should be smooth.
• Cover with plastic wrap, preferrably resting right on top of the surface - this prevents a skin from forming while it cools. s.
• Chill in the fridge for at least an hour or two, until it's pretty solid.
• Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt
• Roll them in the finely chopped almonds, store in an airtight container.

WHITE CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
• In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
• Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
• Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
• To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
• Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

WHITE CHOCOLATE FONDUE

Steps:

• Melt white chocolate chips, cream, corn syrup, butter, and salt together in top of a double boiler over simmering water, stirring frequently, until smooth and glossy, 5 to 10 minutes. Remove fondue from heat and stir in vanilla extract.

SLOW COOKER AMARETTO CHOCOLATE FONDUE

Steps:

• In a small slow cooker sprayed with cooking spray, combine broken chocolate bars, white chocolate, marshmellow creme, half and half, and almonds, and stir well.
• Cover and cook on low for 2 hours, or until chocolate melts.
• Stir to mix well, and fold in amaretto.
• Cut pound cake into small squares and use to dip into fondue.

AMARETTO-CHOCOLATE FONDUE RECIPE - (4.1/5)

Steps:

• In a heavy saucepan, bring whipping cream just to a boil over medium heat. Remove from heat; add chocolate, stirring until smooth. Stir in liqueur. Spoon into a fondue pot; keep warm over low heat. Serve with desired dippers.

MELTING POT CHOCOLATE FONDUE

Steps:

• In either a fondue pot or a double boiler over a low to medium heat, combine the heavy cream and chocolate. Stir constantly until the chocolate is melted. When ready to serve add 1 tablespoon of crunchy peanut butter to the top of the melted chocolate.

WHITE CHOCOLATE AMARETTO FONDUE

Steps:

• Gently melt the white chocolate chips in fondue pot or double boiler.
• Add the heavy cream.
• Once melted and smooth, add amaretto and mix thoroughly.