- 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.