5 T raspberry jam
4-1/2 oz. bittersweet chocolate, chopped fine
1 oz. unsweetened chocolate, chopped fine
1-2 T cassis or to taste
In a heavy saucepan bring the cream to a simmer with the jam, whisking. Remove pan from the heat; add the choclates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl, and serve it warm over ice cream. This sauce hardens into a chewy candy when poured over ice cream. Yield: About 1-1/2 cups.
(We used this over cheesecake, it was delicious!!)