Raspberry-fudge sauce

Raspberry-fudge sauce

Ingredients:
cocoa, dry powder, unsweetened
sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
raspberries, raw

Directions:
In a small mixing bowl stir together the cocoa powder, granulated sugar, and brown sugar.
Set aside.
In a heavy medium saucepan heat whipping cream and butter over low heat until butter is melted, stirring constantly.
Cook and stir over medium heat about 3 minutes or until mixture bubbles around edges.
Add sugar mixture.
Cook, stirring constantly, for 1-2 minutes more or until sugar is dissolved and mixture is smooth and thickened.
Remove from heat.
Stir chocolate and raspberry liqueur into fudge mixture until chocolate is melted.
Pour sauce into clean, dry half-pint jars.
Seal with a lid.
Store in the refrigerator for up to 1 week.
Include directions with jar: heat sauce before serving.