Homey touches make a special meal memorable. Try something as simple as topping a store-bought dessert with decadent, homemade chocolate sauce. Ours uses only four ingredients. It goes beautifully with Sophisticated Raspberry Semifreddo (also in the Recipe File) or serve it over ice cream or fresh fruit.
Warm chocolate-raspberry sauce
1 1/4 cups (300 mL)
- 180 g bittersweet or semi-sweet chocolate
- 250-mL container 35% cream , about 1 cup
- 2 tbsp seedless raspberry jam
- 1 tsp vanilla
- Finely chop chocolate. Place in a large bowl. In a medium-size microwave-safe bowl, stir cream with jam. Microwave cream mixture, uncovered, on high, stirring halfway through, until boiling, from 2-1/2 to 3 minutes. Or place mixture in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, about 3 minutes. Remove from heat, then stir in vanilla. Pour mixture over chocolate. Whisk constantly until chocolate is completely melted and smooth. Sauce will keep well, covered and refrigerated, up to 7 days. Just before serving, reheat on low in microwave, stirring often.
Nutrition (per serving)
- 2.3 g,
- 8.2 g,
- 18.3 g,
- 2.7 g,
- 13 mg.