Makes enough fondue for 20 meringue hearts

Special equipment: Pastry bag and a #2 star tip

Prep time: 12 minutes
Baking time: 1 hour

PREPARATION:
For the fondue:
Heat cream in a small, heavy-bottomed saucepan until bubbles appear around the edge.

Mix in chocolate morsels, jam, and chocolate liquor sauce.

Whisk gently over low heat until mixture is smooth.

Pour into fondue pot.

For the hearts:
Pre-heat oven to 200 degrees.

Line a cookie sheet with parchment paper or wax paper.

Place egg whites in a very clean, large mixing bowl.

Beat on medium until foamy.

Add cream of tartar and increase speed to high.

Continue beating until soft peaks form.

Gradually add sugar, a tablespoon at a time, and continue beating until stiff peaks form, about 5-6 minutes.

Place meringue in a pastry bag filled with a #2 star tip and pipe the outline of a heart shape, about 3 inches in diameter, onto prepared pan.

Bake for at least an hour, or until dry and crispy when broken in half.

Allow to cool before threading each heart with licorice string.

Store in a airtight container at room temperature until ready to use.

Dipping variations: Cubes of pound cake, fresh strawberries, marshmallows, or dried fruit.