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Sauce: Framboise Fudge Sauce

Source of Recipe


Bon Appétit, June 1987



List of Ingredients



• 5 ounces bittersweet or semisweet chocolate, coarsely chopped
  
• 1 ounce unsweetened chocolate, coarsely chopped
  
• ½ cup plus 2 Tbsp seedless raspberry preserves
  
• 1 tsp instant espresso powder
  
• 6 Tbsp (or more) whipping cream
  
• ¼ cup Framboise
  






Instructions



1. Melt chocolates and preserves with espresso in top of double boiler over simmering water, stirring occasionally.
   
   
2. Blend in 6 tablespoons cream and ¼ cup Framboise and heat through. (Can be prepared 1 week ahead and refrigerated. Rewarm over barely simmering water, stirring occasionally.)
   
   Add more cream if necessary to thin to a pourable consistency.
   Cool slightly.