Creme de Menthe Sundae with Homemade Chocolate Sauce

• 8 scoops vanilla ice cream
• Homemade Chocolate Sauce, recipe follows
• Creme de menthe syrup, for drizzling
• 1/2 cup raspberries
• 3 tablespoons honey
• 1/2 cup Dutch-process cocoa powder
• Pinch kosher salt
• 1 teaspoon vanilla

1. Add 2 scoops of ice cream to 4 bowls.
2. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup.
3. Top with a few of the raspberries.
4. Serve immediately.
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. Add the cocoa powder and salt to a heatproof bowl.
7. Add a few tablespoons of the honey-water mixture to the cocoa powder.
8. Whisk to create a thick but smooth liquid.
9. Add the cocoa mixture back to the remaining honey-water mixture in the pan.
10. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes.
11. Stir in the vanilla.
12. Let cool completely, then refrigerate (the sauce thickens as it cools and chills).

vanilla ice cream, chocolate sauce, syrup, raspberries, honey, dutch, kosher salt, vanilla

Taken from www.foodnetwork.com/recipes/valerie-bertinelli/creme-de-menthe-sundae-with-homemade-chocolate-sauce.html (may not work)