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Raspberry Sundaes With Chocolate Sauce and Roasted Almonds

5.0

(1)

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Raspberry sundaes with chocolate sauce and roasted almonds.
Raspberry Sundaes with Chocolate Sauce and Roasted AlmondsTara Donne, food styling by Diana Yen

Ingredients

Makes 6 to 8 servings

For the chocolate sauce:

6 ounces bittersweet chocolate, finely chopped
3/4 cup water
2/3 cups sugar
2 tablespoons honey
3 tablespoons unsalted butter
Pinch of kosher salt

For the sundae:

1 pint fresh raspberries (12 ounces)
2 tablespoons sugar
2 tablespoons elderflower liqueur, such as St-Germain
2 tablespoons fresh lemon juice
2 pints vanilla ice cream
Chopped roasted unsalted almonds, for garnish

Preparation

  1. Step 1

    To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.

    Step 2

    In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.

    Step 3

    Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.

DO AHEAD:

The chocolate sauce can be made ahead and stored airtight at room temperature for up to 7 days.

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Reviews (1)

Back to TopTriangle

  • Really good sauce! I had never mixed water and chocolate but it worked like a dream. I used 7 oz. The raspberries were too sweet with that much sugar; I used triple sec for the liqueur . Everybody liked this!

    • guybest

    • Santa Fe

    • 8/9/2017

TagsSundaeFrozen DessertDessertFruit DessertSt-GermainLiqueurAlcoholBeveragesChocolateRaspberryBerryFruitAlmondNutGluten FreeMake AheadSpringSummerEpicurious

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