📖 Instructions

1. Begin by preparing your chocolate. If using chocolate chips or bars, chop them finely to ensure even melting. This makes a big difference, trust me. I once tried using big chunks and it was a total disaster--my fondue was lumpy and uneven. Dont make my mistake!
2. Set up your double boiler. Place the chopped chocolate in the heatproof bowl and sit it securely over a pan of gently simmering water. Make sure the bottom of the bowl doesn't touch the water; we don't want soggy chocolate, do we?
3. Whisk constantly as the chocolate melts. Work quickly to avoid burning the chocolate. It's a delicate process; patience is key here. Once it's all melted and smooth, you are on your way to a lovely experience.
4. Stir in the raspberry preserves and vanilla extract. This adds a beautiful fruity tang and lovely aroma. I use Bonne Maman raspberry preserves, but feel free to experiment.
5. Taste and adjust sweetness as needed. You can add a pinch more sugar if you prefer a sweeter fondue. But don't overdo it; the natural tartness of the raspberries adds a nice balance.
6. Gently heat the cream. In a separate small saucepan, heat the heavy cream over very low heat, stirring frequently to prevent scalding. Don't let it boil, just warm it slightly.
7. Slowly whisk the warm cream into the melted chocolate. It's really important that the cream is warm, otherwise, the chocolate may seize. Gently pour and stir until completely incorporated. It should be luxuriously smooth and glossy.
8. Transfer the fondue to your fondue pot or a heatproof bowl. Keep it warm over a low heat (if using a fondue pot) or a low setting on a burner.
9. Serve immediately with fresh fruit. Dipping fresh raspberries into the warm, chocolatey goodness is heavenly. I really like to use big, ripe raspberries.
10. Enjoy your luscious raspberry delight fondue! Share with friends, family, or indulge all by yourself. It's the perfect treat for any occasion, or no occasion at all!