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    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


    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.




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