Raspberry Chocolate Sauce Recipe

Directions:

1. Melt chocolate in a saucepan over very low heat.
2. Add sugar and cream, stirring to combine.
3. Raise heat to medium and continue cooking the sauce until it reaches the syrup stage (about 5 minutes).
4. Remove from heat and add butter and vanilla, stir until well mixed.
5. Place raspberries in a strainer (over a bowl); using the back of a large spoon, press the berries through the strainer to remove the seeds.
6. Stir the strained berries into the chocolate sauce.
7. Serve over ice cream or desserts.
8. The sauce will keep refrigerated for up to 1 week (make sure it is in a covered container).
9. If stored in the refrigerator, allow to soften before serving.