Raspberry Sundaes With Chocolate Sauce And Roasted Almonds

• 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
• 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

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

bittersweet chocolate, water, sugar, honey, unsalted butter, kosher salt, fresh raspberries, sugar, elderflower liqueur, lemon juice, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/raspberry-sundaes-with-chocolate-sauce-and-roasted-almonds-51244810 (may not work)