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All Dessert Recipes
- Almond Brickle
- Almond Honey Crunch
- Almond Honey Rugelach
- Almond Strawberry Cream Cheese Pie
- Ambrosia Coffee Cake
- Apple Honey Crisp
- Apple Honey Tart
- Apple Kuchen
- Applesauce Cake
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- Avocado Honey Lime Ice Cream
- Baklava
- Baklava I
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- Bee Berry Sorbet
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- Berry Striped Pops
- Bittersweet Chocolate Raspberry Truffle Cupcakes
- Black Cherry & Chocolate Frozen Yogurt
- Blueberry-Studded Honey Peach Sauce
- Brandied Green Grapes
- Brandied Maraschino Cherries
- Brandied Oranges
- Bread Box Pudding
- Brown Rice Pudding
- Brownie Sundaes with Honey Berry Sauce
- Buñuelos with Drizzled Honey
- Burnt Honey Buttercream
Ingredients
- 3/4 cup - whipping cream
- 3/4 cup - honey, (Thistle, if available)
- 1/3 cup - scotch
- 8 oz. - bittersweet chocolate, coarsely chopped
- 1/2 Tablespoon - vanilla
Directions
In a heavy pan or fondue pot, heat cream, honey and scotch over medium heat until bubbles begin to form at edge of pan. Add chocolate and allow to stand 5 minutes. Whisk in vanilla until mixture is smooth. Serve immediately.
Serving Suggestion
Dipping suggestions: Fresh and dried fruit, cubed angel food or pound cake, gingersnaps, ladyfingers, or scones.