- 3/4 cup sugar
- 1/2 cup half and half
- 4 ounces unsweetened chocolate, chopped
- 2 tablespoons light corn syrup
- 1 tablespoon unsalted butter
- 1/8 teaspoon salt
- 2 tablespoons framboise eau-de-vie (clear raspberry brandy)
- Vanilla ice cream
- Fresh raspberries
- 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.