Chocolate Raspberry Fondue Recipes

DARK CHOCOLATE RASPBERRY FONDUE

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.

CHOCOLATE-RASPBERRY FONDUE

Steps:

• In a large saucepan, combine the first 5 ingredients. Cook over low heat until caramels, chips and butter are melted, about 15 minutes. Stir until smooth. , Transfer to a 1-1/2-qt. slow cooker or fondue pot. Serve warm with pound cake or fruit.

RASPBERRY FONDUE WITH MERINGUE CLOUD HEARTS

Steps:

• Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and whisk until melted and smooth. Stir in jam and liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner. If eating immediately, serve in a decorative gravy boat. Serve with Meringue Cloud Hearts for dipping.
• Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.
• Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
• Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.

CHOCOLATE RASPBERRY FONDUE

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).

CHOCOLATE-RASPBERRY FONDUE RECIPE - (4/5)

Steps:

• In a large saucepan, combine the first five ingredients. Cook over low heat until caramels, chips and butter are melted, about 15 minutes. Stir until smooth. Transfer to a small slow cooker or fondue pot. Serve warm with pound cake or fruit.

WHITE CHOCOLATE RASPBERRY SWIRL FONDUE

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.