Hostess With The Mostess

Chocolate Raspberry Fondue


12 ounces semisweet chocolate, chopped

1/2 seedless raspberry jam

1/4 cup framboise or Chambord liqueur

1 cup heavy cream


Place the chocolate in a heatproof bowl and set aside.

In a small, heavy saucepan, combine the jam and the framboise, breaking up any large jam chunks with a fork. Cook the jam mixture over medium-low heat, stirring occasionally, until the jam has completely melted. Remove the pan from the heat and set aside.

In a separate heavy saucepan, bring the cream to a boil over medium-high heat. Immediately pour the cream and the jam mixture over the chocolate and allow it to sit 5 minutes before whisking until the chocolate is completely melted. Transfer immediately to a fondue pot and serve.

Serve with: sour cream pound cake cubes • shortbread cookies • banana chunks • pear chunks • crystallized ginger chunks • candied orange peel • chopped toasted almonds or hazelnuts • toasted flaked sweetened or unsweetened coconut

Chocolate Raspberry Fondue Fondue

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