|
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. |