Berries & Branches
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