- 200g coarsely chopped, good-quality white chocolate
- 50g unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 142ml pot double cream
- 1 tsp vanilla extract
- 250g each chilled cherries or blackberries and strawberries, to serve
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
Combine the white chocolate, unsalted butter, double cream and vanilla extract in a heatproof bowl set over a saucepan of simmering water.
Heat until melted and smooth, stirring occasionally, for about 5 mins. Transfer to a fondue pot or warm saucepan and serve with chilled cherries or blackberries and strawberries.