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bittersweet chocolate water sugar honey unsalted butter kosher salt fresh raspberries sugar elderflower liqueur lemon juice vanilla ice cream
Viewed: 71 - Published at: a year agoIngredients
- 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
- 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
Method
- 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.
- 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.
- Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.
