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Dark Chocolate Raspberry Fondue

Dip into the dark, rich pleasure of chocolate fondue! Four ingredients are all it takes to make this indulgent treat.

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 (21) 3 Reviews
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  • Prep Time 15 min
  • Total Time 20 min
  • Servings 16

2/3
cup whipping cream
1/3
cup seedless raspberry preserves
1
tablespoon honey
1
bag (12 oz) semisweet chocolate chunks
Assorted dippers (fresh fruit pieces, pretzels, shortbread cookies, pound cake cubes or angel food cake cubes), if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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).
  • 2 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.

EXPERT TIPS

Expert Tips

Create a new dip using 1/3 cup of your favorite fruit preserves, perhaps pineapple or orange marmalade, for the raspberry preserves.

Serve this fruity chocolate sauce warm over a scoop of vanilla ice cream, and top with fresh raspberries.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
10mg
10%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
  Sugars
16g
16%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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