📖 Instructions

1. First things first, let's tackle those rum raisins. In a small saucepan, combine 1/2 cup of raisins with 1/4 cup of dark rum. Bring to a simmer over medium-low heat, then reduce the heat to low, cover, and let the raisins plump up in the rum for about 10-15 minutes, stirring occasionally. Don't let them burn! Mmm, that rum raisin aroma...
2. Meanwhile, chop your chocolate! I prefer using a mix of semi-sweet and dark chocolate for a balanced flavor. Finely chop about 8 ounces of semi-sweet chocolate and 4 ounces of dark chocolate. Aim for small, even pieces for smoother melting.
3. Set up your double boiler (or improvise with a heatproof bowl set over a saucepan of simmering water—make sure the bottom of the bowl doesn't touch the water!). Add the chopped chocolate to the top of your double boiler, making sure the bottom is fully covered but not touching the simmering water.
4. Slowly melt the chocolate, whisking gently and frequently. This prevents scorching and ensures a smooth, luscious fondue. This step takes patience; rush it and you'll end up with a clumpy mess. Trust me, I've been there.
5. Once the chocolate is completely melted and smooth, stir in the rum-soaked raisins. Gently fold them in, being careful not to overmix. The warmth of the melted chocolate will warm up the raisins nicely.
6. Taste-test time! Add a pinch of salt to balance the sweetness, and you can add a dash more rum if you're feeling adventurous. Adjust the sweetness or rum according to your liking.
7. Pour the finished fondue into your fondue pot (or a heatproof serving bowl) and keep it warm over low heat or in a double boiler. It's showtime!
8. Serve immediately with your favorite dippers—chunks of pound cake, fresh fruit like strawberries or bananas, marshmallows, graham crackers, pretzels... The possibilities are endless!