White Almond Fondue Recipes

CHOCOLATE ALMOND FONDUE

Steps:

• In a heavy saucepan, heat cream over low heat until warmed. Add the chocolate, marshmallow creme and white chocolate; cook and stir until melted. Remove from the heat; stir in almonds and amaretto. Transfer to a fondue pot and keep warm. Serve with fruit and cake cubes.

WHITE ALMOND WEDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
• Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
• Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

ALMOND CUSTARD FONDUE

Steps:

• In a large heavy saucepan over medium-high heat, combine sugar, cornstarch and salt. Stir in cream until smooth. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in butter and extract. Keep warm. Serve with brownie and cake cubes, mini waffles, pretzel rods and cookies for dipping.

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.

CHOCOLATE ALMOND FONDUE

Steps:

• In a medium saucepan over medium heat, combine half-and-half and almond extract. Heat until bubbles begin to form at edge of cream. Do not boil. Reduce heat to low and stir in chocolate chips, stirring constantly. Once all of the chocolate is melted and incorporated, slowly stir in amaretto until combined.
• Pour chocolate mixture into fondue pot and serve with goodies for dipping.
• Cook's Note: You can use this recipe with a heated chocolate fountain.

CHOCOLATE-ALMOND PUDDING FONDUE

Steps:

• In a saucepan over medium-high heat, combine the sugar and cornstarch. Slowly add the milk, whisking until combined. Cook until the mixture boils and begins to thicken. Add the chocolate. Temper the egg yolk with some of the chocolate mixture and pour the yolk into the saucepan. Cook, stirring constantly, over low heat until smooth and thick. Remove from heat and stir in the almond extract. Transfer to a serving bowl and serve with fresh strawberries, pound cake chunks, cheesecake chunks, and cookies.

TOBLERONE DARK CHOCOLATE HONEY-ALMOND FONDUE

Steps:

• Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.

WHITE ALMOND FUDGE

Steps:

• Beat cream cheese until smooth.
• Slowly blend in sugar, extract, almonds and salt.
• Press into a greased pan and chill until firm.
• Cut into squares.

CHOCOLATE HONEY ALMOND FONDUE

Steps:

• In double boiler over medium heat, combine chocolate, sweetened condensed milk, and honey. Cook, stirring continuously, just until chocolate is melted.
• Remove from heat, stir in vanilla and almond extracts.
• Serve immediately with dippers.
• VARIATIONS: Use pure orange juice instead of almond extract.
• TIP: Can be served warm or cold over ice cream. Can be made several days ahead and stored, tightly covered in refrigerator.

SMOKED GOUDA FONDUE WITH BACON AND ALMONDS

Steps:

• Broil or fry the bacon until crisp. Drain, cool, and chop.
• Combine the cheeses in a bowl with the flour. Rub the inside of a small pot with the smashed garlic, then discard the garlic. Add the wine and lemon juice to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. Transfer the fondue to a fondue pot and top with chopped bacon and smoked nuts.