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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.
Calories 181, Protein 2.3g, Carbohydrates 8.2g, Fat 18.3g, Fibre 2.7g, Sodium 13mg.
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.