How to Make Chocolate Raspberry Sauce

Chocolate and raspberry have a special affinity for each other. This is the perfect topping for vanilla, chocolate or cherry ice cream. Makes about 1 1/2 cups.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 oz. unsweetened chocolate - chopped fine
• 1 c. heavy creams
• 1 tbsp. cassis
• 4 1/2 oz. fine-quality bittersweet chocolate - chopped fine
• 5 tbsp. raspberry jam

1. In a heavy saucepan, simmer cream and raspberry jam.
2. Whisk mixture and remove the pan from the heat.
3. Add chocolate and a pinch of salt.
4. Let mixture stand for 3 minutes.
5. Whisk it until smooth, and stir in cassis.
6. Strain mixture through a fine sieve set over a bowl.
7. Serve warm over ice cream.

Tips & Warnings

• If you use seedless jam, you won't need to strain the sauce.
• Cassis is a liqueur - you could also use framboise, or just leave it out.
• Garnish with fresh raspberries.

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