Scottish · Oven
Three-ingredient butter shortbread
A small round of buttery shortbread with a fine, crumbly texture. The dough should come together with light handling, not bread-style kneading.
European-inspired · FROM THE FDR RECIPES KITCHEN
Chocolate and sour cream fondue
Two ingredients make a rich dipping sauce with a slight tang. Gentle heat is the key: chocolate can scorch before it looks fully melted.
Make it at home.
Ingredients
Step by step
Step 1
Use a multicooker mode intended for gentle warming, following its manual; do not use pressure cooking. If your appliance only has a very hot sauté mode, use a bowl over barely simmering water instead.
Step 2
Put the sour cream and chocolate in the pot. Warm gently, stirring frequently, until the chocolate is mostly melted.
Step 3
Turn off the heat and continue stirring until smooth. Transfer to a warm serving bowl.
Step 4
Serve immediately with separate bowls of fruit or cake. If the sauce thickens, rewarm gently while stirring.
Kitchen guide: Your multicooker’s button names are not a recipe
About this recipe
Adapted from archive recipe 775. Model-specific button instructions and an unsupported Italian-origin claim are removed. Dippers are not included in the sauce yield.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
MAKE A MEAL OF IT
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