A luscious dessert chocolate
fondue made with semisweet chocolate, cream cheese and your choice
of raspberry liqueur or syrup.
Creamy
Chocolate-Raspberry Fondue
- 1 cup (6-ounce package)
semisweet chocolate chips
6 ounces (3/4 package) cream cheese, softened
1/2 cup milk
2 to 3 tablespoons raspberry liqueur or raspberry syrup
Pinch of salt
-
- For Dipping: Strawberries,
sliced bananas, fresh pineapple cubes and angel food or pound
cake; cut in bite-size pieces
- Combine all ingredients
in a small-size heavy-bottomed saucepan. Cook over medium-low
heat, stirring constantly, until the mixture is melted and smooth.
- Transfer fondue to a ceramic
fondue pot and keep warm over a burner. Serve with fruit and
bite-size cake pieces for dipping.
- Leftover fondue may be
kept covered in the refrigerator for 2 to 3 days. Gently reheat
to serve.
Makes 6 servings.
Recipe provided courtesy
of the American Dairy Association.
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