Framboise Fudge Sauce
Source of Recipe
Bon App�tit, June 1987
List of Ingredients
- 5 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1 ounce unsweetened chocolate, coarsely chopped
- � cup plus 2 Tbsp seedless raspberry preserves
- 1 tsp instant espresso powder
- 6 Tbsp (or more) whipping cream
- � cup Framboise
Instructions
- Melt chocolates and preserves with espresso in top of double boiler over simmering water, stirring occasionally.
- Blend in 6 tablespoons cream and � 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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