Chocolate Raspberry Fondue Recipe 45

Steps:

• 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.

Steps:

• Place the raspberries in a blender and puree until smooth, strain the puree into a medium saucepan, using a wooden spoon, force the puree through the strainer, discarding the seeds.
• Add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently.
• Stir in the mint, then transfer to a fondue pot and keep warm, or serve at room temperature.
• This can be served with fresh fruit slices,or chunks of pound cake.

Steps:

• Set aside 1/3 of the raspberries for dipping into the finished fondue. In a blender puree the remaining raspberries. Strain the puree through a fine meshed wire sieve into a small bowl. Discard the seeds. Set the puree aside.
• In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat and add the white chocolate. Let stand until the chocolate softens, about 3 minutes. Whisk until smooth.
• Transfer the fondue to a ceramic fondue pot and keep warm over a burner. Drizzle the raspberry puree over the fondue. Swirl a knife through the puree to create a marble effect.

Steps:

• Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. , In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Break chocolate into pieces into medium bowl.
• Add cream (start with 1/2 c and if you want more after it's all melted, then you may add more. you don't want it too thin!) and raspberry puree. Microwave on med-high (i do 70% power on my microwave) for 1 1/2 minutes. Stir.
• Microwave approx 1 1/2 minutes more or until chocolate mixture is melted and smooth.
• Stir in jam. (and more cream, if desired).
• Place in a fondue pot and serve with dippers of your choice.
• (Can be stored in freezer up to 2 weeks or can be refrigerated for 1 week before serving).

Steps:

• Break up chocolate bar and place into a medium bowl.
• Add cream and puree (or juice). Microwave on High for 1 1/2 minutes, stir, Microwave about 1 minute longer or until chocolate is completely melted and mixture is smooth.
• Stir in Chambord.
• Transfer chocolate to 6-8 individual ramekins, such as small souffle dishes.
• Arrange on plates with dippers.
• Serve with toothpicks or small forks.
• (Or set up in a fondue kit if you have one).

Steps:

• Bring cream and salt to a boil in a small saucepan over medium heat. Remove from heat and add both kinds of chocolate to saucepan; cover and let sit for 3 minutes. Remove cover and whisk until smooth.
• Whisk in raspberry extract and corn syrup. Serve immediately with pound cake and fruit. Stir often and reheat over low heat as necessary.