Special equipment: a fondue pot, optional
Bring the half-and-half to a simmer in a fondue pot or small saucepan. Add the chocolate and stir until completely melted. Stir in the raspberry liqueur and vanilla.
If using a fondue pot, place in on the fondue burner. Otherwise, simply bring the saucepan to the table (the chocolate will remain at a dipping consistency for over an hour).
Serve with an assortment of dippers such as strawberries, bananas, pound cake, angel food cake, brownie bites and coconut macaroons.
Recipe courtesy of Patricia Heaton