In small saucepan over medium heat, bring cream to simmer. Transfer to top part of double boiler set over medium heat.

Working over double boiler, break up chocolate bars into pieces and let them fall into hot cream. Let chocolate stand until softened, about 3 minutes. Add liqueur and whisk until smooth.

Transfer to small fondue pot or chafing dish and keep warm over a burner. Serve immediately with dipping ingredients of your choice.

Note: Use the same amount of raspberry or other filling flavor chocolate bars, and then use the appropriate liqueur to match, such as Chambord with a raspberry chocolate bar or pistachio with Amaretto.

Makes 6-8 servings.

Source: 'Fondue' by Rick Rodgers