Chocolate Chambord Fondue

With Cream Puffs

Recipe courtesy of Doreen Fang

Chocolate Chambord Fondue

Serves 6

1/3 cup            heavy whipping cream

8 ounces         bittersweet or semisweet chocolate, chopped.  (Or you can buy chips)

3 Tbsp             Chambord or other raspberry liqueur, divided

30                    mini cream puffs (you can purchase these pre-made)

Bring a small pot of water to a boil and reduce to a simmer.  Pour chocolate chunks/chips into a metal bowl that can sit over the pot of boiling water.  Bring cream to a simmer in a heavy small saucepan.  Put the bowl of chocolate over the simmering water and pour the heavy cream over the chocolate chunks/chips, whisk until all the chocolate is melted.  Once the chocolate is melted, add 1 tablespoon of the Chambord and continue to whisk till fully incorporated. Whisk in the remaining 2 tablespoons of Chambord on tablespoon at a time, while whisking.    

Transfer the Chocolate – Chambord fondue to a fondue pot.  Place over a candle or a canned heat burner.  Serve with cream puffs for dipping.

Note:  Do not allow the fondue to simmer once all the liqueur has been added.