Ingredients

• 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

Instructions

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.