Bourbon Vanilla Chocolate Truffle Tea Light Fondue with Assorted Cookies and Summer Berries
1 tea light butter warmer
1/4 cup butter
3 1/2 oz, 65% good quality truffle or intense flavored chocolate bar, such as Lindt or Godiva, broken into pieces
1/2 cup evaporated milk or whipping cream
1/2 cup sugar
1/2 tsp Bourbon Vanilla, by Nielsen-Massey
Fresh, strawberries, raspberries, blackberries, and blueberries
Assorted palmiers, and pirouette cookies
In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools, pour into butter warmer, light tea light to keep warm. Watch heat for scorching.
Serve with assorted berries and cookies.
Makes 2-4 servings
Recipe by Amy Richardson