Red raspberry puree swirled into ivory white chocolate creates a show-stopping, marbleized look. Also, the acidic raspberries help to balance the sugariness of the white chocolate. Because of white chocolate's inherent sweetness, I prefer to serve this with tart fruits or not-too-sweet cookies like biscotti.
CHOCOLATE RECIPE HELP
INGREDIENTS
1 (6-ounce) basket fresh raspberries
1 cup heavy cream
1 pound high-quality white chocolate, finely chopped
What to dip:
Biscotti Large whole strawberries with stems attached
Ripe peaches or nectarines, pitted and sliced
Raspberries
Bananas, cut into bite-sized pieces
Ripe pineapple, pared, cored, and cut into bite-sized wedges
INSTRUCTIONS
1. Set aside about one-third of the raspberries for dipping into the finished fondue. In a blender or a food processor fitted with the metal chopping blade, puree the remaining raspberries. Strain the puree through a fine-meshed wire sieve into a small bowl, rubbing the puree through the sieve with a rubber spatula. Discard the seeds. Set the strained puree aside.
2. In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat. Remove from the heat and add the white chocolate. Let stand until the chocolate softens, about 3 minutes. Whisk until smooth.
3. Transfer the fondue to a ceramic fondue pot or chafing dish and keep warm over a burner. Drizzle the raspberry puree over the fondue. Swirl a knife through the puree to create a marbleized effect. Serve immediately, with the reserved raspberrie and other ingredients of your choice for dipping.
