Ingredients

• 1 1/4 cups half-and-half
• 12 ounces semisweet chocolate, chopped
• 2 tablespoons raspberry liqueur
• 2 teaspoons vanilla extract
• For serving: fresh fruit such as strawberries and bananas, pound cake, angel food cake, brownie bites and coconut macaroons

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Instructions

1. Special equipment: a fondue pot, optional
2. Bring the half-and-half to a simmer in a fondue pot or small saucepan. Add the chocolate and stir until completely melted. Stir in the raspberry liqueur and vanilla.
3. If using a fondue pot, place in on the fondue burner. Otherwise, simply bring the saucepan to the table (the chocolate will remain at a dipping consistency for over an hour).
4. Serve with an assortment of dippers such as strawberries, bananas, pound cake, angel food cake, brownie bites and coconut macaroons.