Chocolate Raspberry Fondue

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  • 3/4 cup heavy cream
  • 1/2 cup raspberry preserves (with or without seeds)
  • 1 tablespoon honey
  • 1 pound semisweet chocolate, chopped


In a fondue pot or heavy-bottomed saucepan over medium-low heat, heat cream, raspberry preserves and honey.
Stir frequently until cream just starts to simmer (do not boil).
Add chocolate and stir frequently until chocolate melts. Serve warm.

Recipe from Central Market Mill Creek - Culinary Resource Center
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