- 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…
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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.