April 9, 2004 recipe from Chef Chris Manning:

Chocolate & Raspberry Fondue

For the Chocolate:

12 oz. Semi sweet chocolate chips
¼ cup coffee liqueur
¼ cup light corn syrup
½ cup evaporated milk
2/3 cup sour cream

Using a double boiler or fondue pot, add everything but the sour cream. When all of the chocolate has melted, add the sour cream by the spoonful. Stirring constantly, add all the sour cream and keep warm. Dip bananas, strawberries, pound cake, Girl Scout cookies or even pretzels into fondue.


For the Raspberry:

2 - 12oz pkgs. frozen raspberries
1 – 10 oz. Jar of current jelly
Juice of half of an orange
2 tbsp corn starch
1 tbsp water

In a 2 qt. Saucepan, add the berries, jelly and juice. Bring to a simmer and strain through a mesh strainer. Bring the liquid back to a simmer. Mix together the corn starch and water, add to the raspberry mixture. Keep fondue warm and dip pineapple chunks, pound cake, peaches, bananas, strawberries and Girl Scout “All Abouts” cookies.