White Chocolate Raspberry Swirl Fondue Recipes

Steps:

• In a large saucepan, combine the first 5 ingredients. Cook over low heat until caramels, chips and butter are melted, about 15 minutes. Stir until smooth. , Transfer to a 1-1/2-qt. slow cooker or fondue pot. Serve warm with pound cake or fruit.

Steps:

• For the cocoa: In a medium pot, heat the milk until just simmering. Add the white chocolate chips, vanilla and salt and cook over medium-high heat, whisking, until the chocolate is melted and the mixture is smooth. Bring to a gentle boil, then keep warm.
• For the raspberry sauce: Combine the raspberry jam and 2 teaspoons water in a small microwave-safe bowl. Microwave for 20 seconds, then whisk out any lumps.
• For the garnish: To build the cocoa, dip the rim of each glass first in the raspberry sauce, then in the freeze-dried raspberries. Pour the remaining raspberry sauce into a squeeze bottle. Pipe a swirl of sauce around the inside of each glass. Portion out the cocoa. Top with whipped cream, a rolled wafer cookie and more raspberry sauce. Serve immediately.

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.

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Steps:

• In a small pan, combine water and gelatin. Let stand for 1 minute to soften. Add 2 tablespoons of heavy cream. Stir over low heat until gelatin dissolves. Add white chocolate. Stir until melted. Chill until cool, but not set, about 10 minutes. In a small chilled bowl, whip remaining heavy cream to full volume. Fold whipped cream into cooled chocolate. Drizzel pureed raspberries onto cooled chocolate. Run a knife through chocolate to create raspberry swirls. Chill for 1 hour. Spoon or pipe 2 teaspoons of filling into each Fillo Shell. Garnish with raspberry half. Serve immediately.

Steps:

• CRUST In a medium bowl, using a fork, combine the cookies and butter.
• Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
• FILLING Cream the cream cheese with sugar.
• Add the eggs one a time beating well after each.
• beat in vanilla and white chocolate.
• Pour into crust.
• Drop preserves on top and swirl through with a knife.
• Bake at 350° for 40 minutes; cool.
• Refrigerate a minimum of 3 hours.

Steps:

• Set aside 1/3 of the raspberries for dipping into the finished fondue. In a blender puree the remaining raspberries. Strain the puree through a fine meshed wire sieve into a small bowl. Discard the seeds. Set the puree aside.
• In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat and add the white chocolate. Let stand until the chocolate softens, about 3 minutes. Whisk until smooth.
• Transfer the fondue to a ceramic fondue pot and keep warm over a burner. Drizzle the raspberry puree over the fondue. Swirl a knife through the puree to create a marble effect.