Dark Chocolate Raspberry Fondue

Dark Chocolate Raspberry Fondue
The Melting Pot

A decadent chocolate fondue recipe perfect for Valentine's Day from The Melting Pot fondue restaurant franchise's cookbook.

4
Servings
531
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 Ounces dark chocolate, finely chopped
  • 1/4 Cup heavy cream
  • 3 Tablespoons raspberry liquor

Directions

Combine the dark chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Drizzle with the liqueur. Keep fondue warm over low heat.

Serve with bite-sized dippers such as strawberries, bananas, marshmallows, Rice Krispies Treats®, pound cake, and brownies.

Nutritional Facts

Total Fat
31g
44%
Sugar
43g
48%
Saturated Fat
18g
75%
Cholesterol
14mg
5%
Carbohydrate, by difference
58g
45%
Protein
5g
11%
Vitamin A, RAE
24µg
3%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
62mg
6%
Choline, total
25mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
7µg
2%
Iron, Fe
7mg
39%
Magnesium, Mg
129mg
40%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
191mg
27%
Selenium, Se
4µg
7%
Sodium, Na
66mg
4%
Water
12g
0%
Zinc, Zn
2mg
25%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.