- ¾ cup half-and-half
- 1 tablespoon honey
- 2 bars (4 ounces each) bittersweet or semisweet chocolate, coarsely chopped
- ¼ cup raspberry liqueur (Chambord)
In medium saucepan, cook half-and-half over medium heat stirring occasionally just until bubbles rise to surface (do not boil).
Stir in honey. Remove from heat; add chocolate and let stand 2 minutes.
Stir until chocolate is melted and smooth. Stir in liqueur.
Serve with assorted fresh fruit, pretzels, marshmallows, pound cake cubes, or angel food cake cubes.
Serving Size: Per 2 tablespoons
Cholesterol: 5 mg
Fat: 8 g
Sodium: 8 mg
Carbohydrates: 12 g
Protein: 1 g
Saturated Fat: 5 g