White Chocolate Crème Brûlée Fondue
4 ounces white chocolate, finely chopped
3 tablespoons caramel syrup
Rum 151 to flambé
Combine the chocolate and cream in the top of a double boiler set over simmering water.
Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 – 45 seconds.
Be careful not to let the chocolate burn.
Pour into a warm fondue pot.
Add the caramel syrup and stir gently to combine.
Keep fondue warm over low heat.
Flambé using 1 teaspoon of Rum 151.