Wine & Cheese by TCC Recipes

Chocolate Raspberry Sauce

This decadent sauce is delicious served over our Baked Chocolate Ricotta or your favorite ice cream! 

One 8.8 ounce container E’piu Mascarpone
Five tablespoons Stonewall Kitchen Raspberry Peach Champagne Jam
Two Santander Colombian Dark Chocolate bars, chopped fine

In a heavy saucepan, melt the mascarpone and bring to a simmer with the jam.  Remove pan from heat and whisk in chocolate pieces until chocolate is melted and mixture is smooth. Serve immediately.

For a double raspberry treat, pair with the Bonny Doon Framboise.  For a less sweet option, pair with the La Posta Bonarda.  The rich blueberry and raspberry notes of the wine marry nicely with the rich chocolate.