Chocolate Raspberry Sundaes Recipes

CHOCOLATE RASPBERRY SUNDAES

Steps:

• Make chocolate sauce by combining the sugar and cocoa in a small saucepan. Whisk well. Slowly add in the water and combine until smooth. Bring to a boil, lower the heat and simmer for 2 minutes.
• For each serving, place a cup of ice cream in a dessert dish. Drizzle with 1 tablespoon of the sauce. Top with 5 raspberries and 1 tablespoon of the whipped topping.

CHOCOLATE-RASPBERRY SUNDAES

Steps:

• Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
• Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.

RASPBERRY SUNDAES WITH CHOCOLATE SAUCE AND ROASTED ALMONDS

Steps:

• 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.

CHOCOLATE RASPBERRY SUNDAE TOPPING

Steps:

• Prepare canner, jars and lids.
• In a medium glass bowl, combine cocoa powder and pectin, stirring until evenly blended. Set aside.
• In a large saucepan placed crushed raspberries and lemon juice. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
• Ladle hot sundae topper into hot jars, leaving 1/4 in headspace. Remove air bubbles, wipe rim and place lids and rings. Put into canner and process for 10 minutes.

RASPBERRY SAUCE FOR SUNDAES

Steps:

• Combine ingredients in a small pan over medium-low heat. Cook until berries release juice but stay whole, about 5 minutes. Serve warm or at room temperature.

RASPBERRY SUNDAES

Steps:

• Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream.

RASPBERRY HOT FUDGE SUNDAES

Steps:

• Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes. Remove sauce from heat. Stir in framboise. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving.)
• For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet. Top with 2 scoops of ice cream. Spoon 3 tablespoons sauce over. Sprinkle raspberries over and serve immediately.