Creme de Menthe Sundae with Homemade Chocolate Sauce

1. 1

   Add 2 scoops of ice cream to 4 bowls.

2. 2

   Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup.

3. 3

   Top with a few of the raspberries.

4. 4

   Serve immediately.

5. 5

   Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat.

6. 6

   Add the cocoa powder and salt to a heatproof bowl.

7. 7

   Add a few tablespoons of the honey-water mixture to the cocoa powder.

8. 8

   Whisk to create a thick but smooth liquid.

9. 9

   Add the cocoa mixture back to the remaining honey-water mixture in the pan.

10. 10

    Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes.

11. 11

    Stir in the vanilla.

12. 12

    Let cool completely, then refrigerate (the sauce thickens as it cools and chills).

* Per serving · 4 servings · Values may vary.

No additional tips available.