Raspberry Chocolate Crunch Sundae Recipes

CHOCOLATE-RASPBERRY SUNDAES

Chocolate-Raspberry Sundaes image

Provided by Rachael Ray : Food Network

Categories dessert

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 jar hot fudge sauce
1 pint raspberries
2 slices marble pound cake or 2 large brownies, store bought
1/2 pint chocolate ice cream
1/2 pint raspberry sorbet
Whipped cream
1 bittersweet chocolate bar, for shaving

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

Raspberry Sundaes with Chocolate Sauce and Roasted Almonds image

Provided by Diana Yen

Categories Dessert Frozen Dessert Raspberry Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Ingredients

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

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.

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