White Chocolate and Honey Tangerine Dipping Sauce
1 cup cream
4 oz good quality white chocolate, broken into pieces
8 oz cream cheese, at room temperature
2 tbsp sugar
Zest and juice from 1 honey tangerine, or regular tangerine
In a small saucepan, heat cream to almost boiling.
Remove from heat and add white chocolate.
Stir until smooth. Cool to room temperature.
In a medium sized mixing bowl, beat cream cheese and sugar until light.
Add juice and beat until smooth.
Slowly pour in cooled chocolate and mix on high until fluffy. About 3-5 minutes. Stir in zest.
Makes about 2 cups
Mango, Coconut, and Fresh Lime Dipping Sauce
8 oz cream cheese, at room temperature
1/4 frozen mango concentrate
1/4 cup sweetened cream of coconut, ( Coco Lopez )
1 13oz jar of marshmallow creme
Zest and juice of 1-2 limes
In a medium sized mixing bowl, beat cream cheese until light.
Add mango concentrate, lime juice, and cream of coconut.
Mix until smooth.
Add marshmallow creme and beat until light and smooth.
Stir in lime zest.
Makes about 2-1/2 cups
Caramel Creme Dipping Sauce
1/2 cup butter
1/2 cup brown sugar, firmly packed
5.3 oz container vanilla Greek yogurt
1/3 cup sour cream
In a medium sized saucepan, melt butter. Add brown sugar.
Bring to a boil and stir until mixture just turns light and bubbling.
Remove from heat, whisk in sour cream and yogurt until smooth.
Serve warm or at room temperature.
Makes about 2 cups
Vanilla Passion Fruit Dipping Sauce
1 cup whipping cream
1/4 cup confectioners sugar
1/2 tsp vanilla
3 tbsp frozen passion fruit concentrate
2 tbsp granulated sugar
5.3 oz container vanilla Greek yogurt
In a medium sized mixing bowl, beat whipping cream, sugar, and vanilla until soft peaks form.
In a separate bowl, whisk together, yogurt and passion fruit concentrate.
Take a small amount of whipped cream and add to yogurt mixture to lighten.
Fold in remaining cream until smooth.
Makes about 2 cups
Jenni’s Italian Chocolate Dipping Sauce
1/2 cup butter
3.5 oz Perugina Bittersweet Chocolate, broken into pieces
3.5 oz Perugina Dark Chocolate, broken into pieces
1 cup evaporated milk
1 cup sugar
1 tsp vanilla
In a medium sized saucepan, melt butter.
Add chocolate, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer. Remove from heat and stir in vanilla.
Mixture will thicken as it cools. Serve at room temperature.
Makes about 2 cups
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