DARK CHOCOLATE RASPBERRY FONDUE2/3 cup heavy (whipping) cream 1/3 cup seedless raspberry preserves* 1 tablespoon honey1 (12 ounce) bag semisweet chocolate chunksASSORTED 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
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