1 12-ounce package frozen raspberries, thawed 1½ cups heavy cream 1½ pounds bittersweet chocolate, chopped 2-3 tablespoons Chambord or Kirschwasser
610 Calories (65% from fat) • carb. 50g • pro. 8g • fat 50g • sat. fat 29g • chol. 61mg • sod. 22mg • calc. 88mg • fiber 4g
Place the thawed raspberries in the work bowl of the Cuisinart® Food Processor fitted with the metal blade. Process until puréed and smooth, about 30 seconds. Place the purée in a fine mesh sieve (also called a Chinois) and press the liquid through into a bowl. Discard the seeds. Place the cream in the Cuisinart® Fondue Pot. Heat using setting 4-½ until the cream is bubbling. Gradually stir in the chopped chocolate, ½ cup at a time, whisking with a plastic or non-stick whisk, until completely smooth after each addition. Measure out ⅓ cup of the raspberry purée and stir into the chocolate. Reserve the remaining purée for another use (or freeze to make Chocolate Raspberry Fondue at a later date). Stir in the liqueur. For serving, keep the fondue warm using Setting 3.