Raspberry Fondue

• 34 cup heavy cream
• 1 (12 ounce) bagpremier white chocolate chips
• 23 cup seedless raspberry jam
• 14 cup white chocolate-flavored liqueur

1. Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat.
2. Add white morsels and whisk until melted and smooth.
3. Stir in jam and liqueur.
4. Transfer mixture to a fondue pot.
5. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner.
6. If eating immediately, serve in a decorative gravy boat.
7. Serve with Meringue Cloud Hearts for dipping.

heavy cream, bagpremier white chocolate chips, seedless raspberry, white chocolate

Taken from www.food.com/recipe/raspberry-fondue-76607 (may not work)