A twist on the standard chocolate – you can use any fruit purée in place of the raspberry.
1 cup frozen raspberries (about 4 ounces), thawed
1½ cups heavy cream
1½ pounds bittersweet or semisweet chocolate chips (do not use blocks of chocolate –the extra cocoa butter in the chips produces a smoother fondue. Some varieties of the blocks of chocolate are too delicate)
pinch sea salt
2 to 3 tablespoons Chambord (optional)
No nutrition information available
1. Put the thawed raspberries in the work bowl of a food processor fitted with the metal chop- ping blade. Process until puréed and smooth, about 30 seconds. Place the purée in a fine mesh strainer and press the liquid through into a bowl. Discard the seeds, reserving the purée.
2. Put the cream in the fondue pot. Set to Setting 4.5 to bring the mixture to a simmer, but not boiling. Reduce the heat to Setting 3.5 and gradually, using a nonstick whisk, add the chocolate chips.
3. When the chocolate is completely blended stir in the raspberry purée, salt and the liqueur (if using).
4. Reduce heat to Setting 3. Serve with biscotti, fresh or dried fruit, marshmallows, graham crackers, pretzels, angel food cake, brownies, etc.