Ingredients
2/3
cup whipping cream
1/3
cup seedless raspberry preserves
1
tablespoon honey
1
bag (12 oz) semisweet chocolate chunks
Assorted dippers (fresh fruit pieces, pretzels, shortbread cookies, pound cake cubes or angel food cake cubes), if desired
Preparation
In fondue pot or 2-quart saucepan, mix whipping cream, raspberry preserves and honey. 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.
