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Irresistible Galentine’s Pink Fondue Dessert Board

pink fondue dessert board - featured image
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A charming and playful pink fondue dessert board perfect for celebrations and gatherings, featuring a smooth white chocolate and strawberry fondue paired with a variety of dippables.

Ingredients

Scale
  • 12 oz (340 g) white chocolate chips or chunks
  • ½ cup (120 ml) strawberry puree (fresh or thawed frozen)
  • ⅓ cup (80 ml) heavy cream
  • 1 tsp vanilla extract
  • A pinch of salt
  • Fresh strawberries, washed and hulled
  • Marshmallows (mini or regular size)
  • Shortbread cookies or biscotti
  • Angel food cake cubes (optional)
  • Dried apricots or freeze-dried raspberries
  • Mini pretzels
  • Pink and white candy-coated chocolates or sprinkles

Instructions

  1. Prepare the strawberry puree: hull and roughly chop about 1 cup (150 g) fresh strawberries, then pulse in a blender until smooth. For frozen, thaw fully and drain excess juice. Measure out ½ cup (120 ml).
  2. Heat the cream and puree: In a small saucepan, combine ⅓ cup (80 ml) heavy cream and the strawberry puree. Warm over low heat, stirring gently until just simmering. Avoid boiling.
  3. Melt the white chocolate: Place 12 oz (340 g) white chocolate chips or chunks in a heatproof bowl. Pour the warm cream and puree mixture over the chocolate. Let sit for 1 minute, then whisk gently until smooth and glossy. Add 1 tsp vanilla extract and a pinch of salt, stir to combine. If needed, warm gently over double boiler or microwave in 15-second bursts, stirring in between.
  4. Transfer to fondue pot: Pour the pink fondue into your fondue pot or serving bowl. Light the tealight candle or turn on the burner to keep warm and dippable.
  5. Prepare the dippables: Rinse and prep fresh strawberries, cut angel food cake into bite-sized cubes, arrange cookies, marshmallows, dried fruits, and candies on a large serving board around the fondue pot.
  6. Set the table: Place skewers or fondue forks nearby and encourage guests to dip gently and enjoy.

Notes

If fondue thickens or cools, stir in a splash of warm cream to loosen. Use low heat to melt white chocolate to avoid seizing. Fresh or well-thawed strawberry puree ensures vibrant color and flavor. Fondue is best served warm and gooey. Leftovers can be refrigerated up to 3 days and reheated gently with cream.

Nutrition

Keywords: pink fondue, dessert board, Galentine’s Day, white chocolate fondue, strawberry puree, party dessert, easy dessert, fondue board

Find it online: https://tessierecipes.com/irresistible-galentines-pink-fondue-dessert-board-easy-recipe-for-friends-party/