1 cup (6-ounce package) semi-sweet chocolate chips
6 ounces (3/4 package) cream cheese, softened
1/2 cup milk
2 to 3 tablespoons raspberry liqueur or raspberry syrup
Pinch of salt
For dipping: Strawberries, sliced bananas, fresh pineapple cubes and angel food or pound cake; cut in bite-size pieces
Combine all ingredients in a small-size heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly, until the mixture is melted and smooth.
Transfer fondue to a ceramic fondue pot and keep warm over a burner. Serve with fruit and bite-size cake pieces for dipping.
Leftover fondue may be kept covered in the refrigerator for 2 to 3 days. Gently reheat to serve.
Makes 6 servings.