Ingredients

Makes 6 to 8 servings

　　

For the chocolate sauce:

6 ounces bittersweet chocolate, finely chopped

　　3/4 cup water

　　2/3 cups sugar

　　2 tablespoons honey

　　3 tablespoons unsalted butter

　　Pinch of kosher salt

　　

For the sundae:

1 pint fresh raspberries (12 ounces)

　　2 tablespoons sugar

　　2 tablespoons elderflower liqueur, such as St-Germain

　　2 tablespoons fresh lemon juice

　　2 pints vanilla ice cream

　　Chopped roasted unsalted almonds, for garnish

　　

Step 1

To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.

　　

Step 2

In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.

　　

Step 3

Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.

　　DO AHEAD:

　　The chocolate sauce can be made ahead and stored airtight at room temperature for up to 7 days.