Silky smooth white chocolate fondue flavored with eggnog, nutmeg and a splash of rum or brandy. This holiday recipe is quick and easy to make, and absolutely a crowd pleaser!

large white platter stacked with pretzels, pears, strawberries, candied ginger with a black pot of fondue in the middle

Ingredients needed for white chocolate fondue:

  • High-quality white chocolate chips
  • AE Dairy Heavy Cream
  • AE Dairy Eggnog (or additional cream)
  • Kosher salt
  • Ground nutmeg
  • Cornstarch
  • Rum or brandy (optional)

How to make white chocolate fondue

It doesn’t get easier than this fondue recipe!

  1. Combine eggnog, cream, nutmeg and salt in a small saucepan and bring to a simmer.
  2. Whisk together liquor (or additional cream) and cornstarch to make a cornstarch slurry.
  3. Whisk cornstarch slurry into cream mixture and cook until thickened, about 30 seconds.
  4. Remove pan from heat, and incrementally add white chocolate, whisking to combine after each addition.
  5. Serve fondue immediately with desired dippers.
large white platter stacked with pretzels, pears, strawberries, candied ginger with a black pot of fondue in the middle

Tips for making the best chocolate fondue:

Tip one: use high-quality ingredients.

Chocolate fondue requires a very short ingredient list, because of that, it’s important to use high quality ingredients!

For this recipe, seek out higher-priced white chocolate chips, brandy or rum you would actually enjoy drinking, and freshly ground nutmeg or pre-ground from a high-quality spice brand.

white chocolate fondue in a black pot

Tip one con’t: high quality dairy.

And of course, the heavy cream and eggnog need to be the best around. In the Midwest, that’s Anderson Erickson Dairy. AE Dairy, an Iowa-based dairy company, is known around Iowa for its dedication to creating high quality dairy products through innovation. 

Plus, AE serves Iowa, Kansas City, and the bordering states, which means the milk doesn’t travel far. So if it’s on the shelf, you know it’s incredibly fresh! 

For this recipe I love to use AE Egg Nog, which AE makes following their time-tested recipe that’s nearly 80 years old. AE’s recipe uses the freshest, high-quality cream, lots of premium vanilla, and fresh nutmeg to create the best eggnog on the market. 

If you’ve never had eggnog before, or are hesitant to try it, I encourage you to pick up a carton of AE Dairy Egg Nog and give it a try in a recipe (fondue, french toast, ice cream). It’s sweet, creamy, custardy, and offers the slightly warm-spice flavor of nutmeg. Plus, it’s not “eggy” like you might expect.

large white platter stacked with pretzels, pears, strawberries, candied ginger with a black pot of fondue in the middle

Not surprisingly, I also recommend AE Dairy Heavy Cream—with no additives or stabilizers, and not being ultra-pasteurized, it’s the freshest and most natural cream on the market (made with one ingredient, cream). 

If you’re wondering where you can find AE Dairy products, you can find more details here. You’ll need both eggnog and heavy cream for this recipe, but I recommend grabbing some of their Old-Fashioned Cottage Cheese while you’re at it!

Tip two: monitor the heat.

When cooking fondue, it’s important to avoid cooking it over too high of heat. Bring the cream mixture to a simmer over medium heat, then once the cornstarch is added decrease the temperature a bit to medium-low to maintain a low simmer.

To ensure the chocolate melts evenly and smoothly, remove the saucepan from heat before adding the chocolate. I also recommend adding the chocolate incrementally and whisking to melt completely before adding more.

pretzel rod laying in white chocolate fondue in a black cast iron pot

What to serve with white chocolate fondue

This eggnog fondue is on the sweeter side, because of that, I recommend serving the fondue with salty and mildly sweet dippers.

  • Pretzel rods
  • Pretzel nibblers
  • Candied ginger
  • Strawberries
  • Sliced pears
  • French bread
  • Graham crackers

How to serve chocolate fondue

To keep fondue warm,  serve it in a fondue pot. If you don’t have a fondue pot, serve it in a small pot that can easily be reheated on the stovetop from time to time, such as a small cast-iron pot.

Fondue forks are a classic way to serve fondue, but for something a little more fun and unique, pull out the chopsticks!

chopsticks dipping a pretzel bite in white chocolate fondue

Can white chocolate fondue be made ahead?

Yes! This is a great make-ahead recipe for the holidays. Store fondue in a glass airtight container in the refrigerator for up to 1 week. Reheat fondue in a saucepan over medium-low heat just until it comes to a sputtering simmer.

More fondue recipes you may like…

More chocolate recipes…

strawberry being dipped in white chocolate fondue

While you’re on social, tag me @ZESTFULKITCHEN ON INSTAGRAM or tag #zestfulkitchen on social media if you make a recipe!

Don’t forget, if you make this eggnog fondue recipe, leave a comment and rating below!To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the bar below the recipe. Happy cooking!

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chopsticks dipping a pretzel bite in white chocolate fondue

Dreamy White Chocolate Eggnog Fondue

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup (8 servings) 1x
  • Category: Dessert
  • Method: Stove top
  • Cuisine: American
  • Diet: Gluten Free

Description

Silky-smooth white chocolate fondue spiked with eggnog, nutmeg and a splash or brandy or rum.


Ingredients

Scale
  • 6 ounce white chocolate chips (1 cup)
  • ¼ cup AE Dairy Egg Nog* 
  • ⅓ cup AE Dairy Heavy Cream
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt 
  • 1 tablespoon rum or brandy 
  • 1 teaspoon cornstarch 
  • Serve with: pears, strawberries, pretzels, candied ginger

Instructions

In a small saucepan, combine eggnog, cream, nutmeg and salt; bring to a simmer over medium heat. Meanwhile, whisk together brandy and cornstarch in a small bowl; add to eggnog mixture and cook until thickened, about 30 seconds. Off heat, gradually whisk in white chocolate until completely smooth. 

Serve immediately with sliced pears, strawberries, pretzels, candied ginger.


Notes

If you’d like to make this outside of the holiday season, substitute additional cream or half-and-half in place of the eggnog.

Keywords: eggnog, eggnog recipe, chocolate fondue, white chocolate fondue, eggnog fondue

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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