DARK CHOCOLATE RASPBERRY FONDUE

2/3 cup heavy (whipping) cream
1/3 cup seedless raspberry preserves*
1 tablespoon honey
1 (12 ounce) bag semisweet chocolate chunks
ASSORTED DIPPERS:
fresh fruit pieces
pretzels
shortbread cookies
pound cake cubes
angel food cake cubes

Mix whipping cream, raspberry preserves and honey in fondue pot or 2-quart saucepan. Heat over warm/simmer setting or medium-low heat, stirring occasionally, just until bubbles rise to surface (do not boil).

Add chocolate; stir with wire whisk until melted. Keep warm over warm/simmer setting. (If using saucepan, pour into fondue pot and keep warm over warm/simmer setting.)

Serve with dippers.

*Substitute 1/3 cup of your favorite fruit preserves, perhaps pineapple preserves or orange marmalade, for the raspberry preserves.

SERVING IDEAS:
Serve this fruity chocolate sauce warm over a scoop of your favorite vanilla ice cream, and top with fresh raspberries.

Makes 16 servings (2 tablespoons each)
Source: Best Recipes from 2002, Betty Crocker March 2003