Chocolate-Raspberry Sundaes Rachael Ray   From Every Day with Rachael Ray February 2008 2 SERVINGS 1 jar hot fudge sauce 1/2 pint raspberries 1 shot raspberry or chocolate liqueur 1 pint chocolate ice cream Whipped cream 1 bar bittersweet chocolate 1. In a small saucepan, heat the fudge sauce over medium heat. Mash the raspberries into the sauce. Remove from the heat and stir in the liqueur. 2. Scoop the ice cream into bowls and top with the raspberry-fudge sauce and whipped cream. Using a vegetable peeler, shave the chocolate over the sundaes.

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