This is a lovely vanilla-scented fondue - it's perfect with mint or raspberry flavours, but is just as delicious on its own.
- 250g white chocolate
- 50g butter
- 150ml double cream
- 1 tsp. vanilla extract
Finely chop the chocolate.
Heat the double cream and butter in the fondue pot until just bubbling at the edges.
Remove from the heat and add in the chocolate, whisking all the time until smooth.
Add the vanilla extract and mix well.
To serve, turn the fondue pot down to the lowest setting so that the chocolate doesn’t burn.
Serve with the crudités of your choice.