• 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.

Servings: 14
Serving Size: Per 2 tablespoons

Per Serving
Calories: 116
Cholesterol: 5 mg
Fat: 8 g
Sodium: 8 mg
Carbohydrates: 12 g
Protein: 1 g
Fiber:
Saturated Fat: 5 g