Best 12 Raspberry Sundaes With Chocolate Sauce And Roasted Almonds Recipes

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In the realm of delectable desserts, there exists a delightful treat that captivates taste buds and transports you to a realm of pure bliss: the raspberry sundae with chocolate sauce and roasted almonds. This heavenly concoction combines the vibrant sweetness of raspberries, the rich decadence of chocolate, and the nutty crunch of roasted almonds, creating a symphony of flavors and textures that will leave you craving more. Whether you're seeking a sweet ending to a special meal or simply indulging in a moment of pure indulgence, this recipe will guide you in crafting the perfect raspberry sundaes, adorned with luscious chocolate sauce and the irresistible crunch of roasted almonds.

Here are our top 12 tried and tested recipes!

RASPBERRY SUNDAES WITH CHOCOLATE SAUCE AND ROASTED ALMONDS



Raspberry Sundaes with Chocolate Sauce and Roasted Almonds image

Provided by Diana Yen

Categories     Dessert     Frozen Dessert     Raspberry     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For the chocolate sauce:
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
For the sundae:
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

Steps:

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

RASPBERRY CHOCOLATE ALMOND SPREAD



Raspberry Chocolate Almond Spread image

This berry-tella is spectacular on a biscuit or a piece of toast, or warmed over ice cream, but a good portion will likely be consumed right from the jar while standing in front of the refrigerator.

Provided by Cathy Barrow

Categories     dessert

Time 1h

Yield 4 half-pint jars (4 cups).

Number Of Ingredients 6

3 pints ripe raspberries, picked over but not rinsed
3 cups sugar
2 tbsp lemon juice
8 ounces best-quality bittersweet chocolate, chopped
1/8 teaspoon almond extract
1 cup toasted slivered almonds, finely chopped

Steps:

  • Fit a large pot with a rack, or line with a folded kitchen towel. Fill with water and bring to a boil. Add 4 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
  • Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
  • In a large, heavy pan, combine raspberries and sugar. Bring to a simmer, stirring, until sugar has dissolved. Put raspberry-sugar mixture through the fine disk of a food mill or press through a fine sieve to remove seeds. Some seeds may remain; don't worry.
  • Return mixture to pan, add lemon juice, and bring back to a boil. Boil, stirring constantly, for 5 minutes. Add chocolate and stir well until completely melted. Boil hard for five minutes, stirring all the while. Turn off the heat, wait a minute or two, then push against the mixture. If the surface of the jam wrinkles a bit, it is the correct consistency. If not, return to the heat for another minute or two and try the wrinkle test again. Add almond extract and almonds and stir to combine.
  • Ladle hot preserves into the warm jars, leaving 1/4 inch at the top, just below the first ring on the jar's neck. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. Return to a full boil and boil the jars for 10 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
  • Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat filling to boiling point (as in Step 4), then continue as before.

Nutrition Facts : @context http, Calories 1183, UnsaturatedFat 23 grams, Carbohydrate 222 grams, Fat 36 grams, Fiber 23 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 11 milligrams, Sugar 193 grams, TransFat 0 grams

CHOCOLATE-RASPBERRY SUNDAES



Chocolate-Raspberry Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Yield 2 servings

Number Of Ingredients 7

1 jar hot fudge sauce
1 pint raspberries
2 slices marble pound cake or 2 large brownies, store bought
1/2 pint chocolate ice cream
1/2 pint raspberry sorbet
Whipped cream
1 bittersweet chocolate bar, for shaving

Steps:

  • Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
  • Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.

RASPBERRIES WITH WHITE CHOCOLATE SAUCE AND SUGARED ALMONDS



Raspberries with White Chocolate Sauce and Sugared Almonds image

With just a handful of ingredients you can make a stunning dessert. The white chocolate ganache lightly coats the bright raspberries. Both my daughter and I enjoy this fabulous treat.-Cheryl Landers, LaTour, Missouri

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 6

3/4 cup slivered almonds
2 tablespoons sugar
1/2 cup heavy whipping cream
6 ounces white baking chocolate, chopped
1/4 teaspoon orange extract
3 cups fresh raspberries

Steps:

  • In a small heavy skillet, cook almonds over medium heat until toasted, about 3 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small heavy saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in orange extract. Refrigerate until chilled., To serve, divide raspberries among six martini glasses or dessert dishes. Top each with sauce; sprinkle with almonds.

Nutrition Facts : Calories 354 calories, Fat 25g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 38mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 6g protein.

CHOCOLATE-RASPBERRY SUNDAES



Chocolate-Raspberry Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Yield 2 servings

Number Of Ingredients 7

1 jar hot fudge sauce
1 pint raspberries
2 slices marble pound cake or 2 large brownies, store bought
1/2 pint chocolate ice cream
1/2 pint raspberry sorbet
Whipped cream
1 bittersweet chocolate bar, for shaving

Steps:

  • Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
  • Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.

RASPBERRY CHOCOLATE CRUNCH SUNDAE



Raspberry Chocolate Crunch Sundae image

Flora's Recipe Hideout is where I found this luscious recipe. Awesome! Diet friendly it is NOT but every once in a while you need to splurge, no?

Provided by Manami

Categories     Frozen Desserts

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups fresh raspberries or 2 cups thawed frozen raspberries
1/3 cup superfine sugar (instant dissolving)
1/4 cup Chambord raspberry liquor
1 teaspoon lemon juice
1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
2 pints raspberry sorbet, and cream (Haagen Dazs brand)
1 pint chocolate ice cream
1/2 cup godiva chocolate syrup
24 amaretti cookies
1/4 cup Chambord raspberry liquor
1/2 pint fresh raspberry

Steps:

  • MAKE THE RASPBERRY SAUCE:.
  • In a food processor fitted with metal chopping blade, combine the raspberries, sugar, Chambord, and lemon juice.
  • Process the mixture for 30-45 seconds, or until smooth. Strain the puree through a fine meshed sieve into a small bowl.
  • Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
  • ASSEMBLE THE SUNDAES:.
  • In a chilled 4-1/2 quart bowl of a heavy duty electric mixer, using the wire whip attachement, beat the cream, sugar, and vanilla at medium-high speed until slightly stiff peaks begin to form.
  • Transfer the cream to a pastry bag fitted with a star tip(Ateco #7) and refrigerate the cream until ready to use.
  • Spoon about 1-1/2 tablespoons of the raspberry sauce into the bottom of a large sundae glass. Add 4 or 5 raspberries.
  • Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Place a small scoop of the Raspberry Sorbet and Cream on top of the cookie layer.
  • Drizzle about 1-1/2 tablespoons of the chocolate syrup over the scoop of ice cream. Top with a scoop of chocolate ice cream, a drizle of raspberry sauce and 4 or 5 raspberries.
  • Coarsley crumble 2 more amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Top with a scoop of Raspberry Sorbet and Cream. Drizzle with some of the raspberry sauce.
  • Pipe a large rosette of whipped cream on top of the sunade and garnish with fresh raspberries and an amaretti cookie.
  • Repeat this procedure to make 4 sundaes.
  • Serve immediately.

Nutrition Facts : Calories 852.5, Fat 39.3, SaturatedFat 22, Cholesterol 345.6, Sodium 302.3, Carbohydrate 115.5, Fiber 9.1, Sugar 70.6, Protein 13.7

THE ULTIMATE RASPBERRY-CHOCOLATE SAUCE



The Ultimate Raspberry-Chocolate Sauce image

Provided by Joanna Pruess

Categories     sauces and gravies, dessert

Time 30m

Yield Two and a half cups

Number Of Ingredients 6

1 12-ounce package frozen raspberries, defrosted
3/4 cup Dutch process cocoa
3/4 cup heavy cream
4 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
1/3 cup light corn syrup

Steps:

  • Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill. Set aside.
  • In a medium-sized heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries, and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Let the mixture continue to boil slowly for eight minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving it hot, or cover and refrigerate until needed. It will last for at least a month. The sauce may be reheated slowly.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 8 grams, Carbohydrate 94 grams, Fat 25 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 33 milligrams, Sugar 82 grams, TransFat 0 grams

RASPBERRY SUNDAES



Raspberry Sundaes image

For a fast-to-fix finish, spoon this ruby-red raspberry sauce over individual dishes of vanilla ice cream for a simple yet special dessert.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 cups sauce.

Number Of Ingredients 4

2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 tablespoons cornstarch
1/2 teaspoon almond extract
Vanilla ice cream

Steps:

  • Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream.

Nutrition Facts :

RASPBERRY SAUCE FOR VERY BERRY SUNDAE



Raspberry Sauce for Very Berry Sundae image

Simple yet flavorful, this raspberry sauce will bring a bright, fruity flair to your next ice cream social. Try it with our Very Berry Sundae.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 3

1/2 cup sugar
1/4 cup water
12 ounces raspberries

Steps:

  • Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is dissolved. Remove from heat, and allow syrup to cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. Pour through a fine sieve or colander into a bowl; discard solids. Serve (or store in an airtight container, refrigerated, up to 5 days).

RASPBERRY SAUCE FOR SUNDAES



Raspberry Sauce for Sundaes image

Quickly cooking some raspberries with a little sugar makes a delicious and simple fruit sauce for sundaes.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 4

2 cups raspberries
1/4 cup sugar
2 tablespoons water
1 tablespoon freshly squeezed lemon juice

Steps:

  • Combine ingredients in a small pan over medium-low heat. Cook until berries release juice but stay whole, about 5 minutes. Serve warm or at room temperature.

ALMOND RASPBERRY CHOCOLATE TORTE



Almond Raspberry Chocolate Torte image

Make and share this Almond Raspberry Chocolate Torte recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

6 eggs, room temperature separated
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla
12 1/2 ounces almond filling, divided
2 tablespoons almond liqueur
1 1/4 cups cake flour (That is presifted and then measured to 1 1/4 cups)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate
2 cups whipping cream, divided (2 tablespoons for chocolate rest for filling and frosting)
1/3 cup seedless raspberry jam
1/2 cup sliced almonds, toasted
1 cup fresh raspberry (optional)

Steps:

  • Prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again.
  • Preheat oven to 350 degrees.
  • Beat egg white and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside.
  • Beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. Beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. Sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined.
  • Gentle fold in the egg whites thoroughly into the batter.
  • Pour into the pans and bake for 20 minutes.
  • Cool 5 minutes and remove to a rack removing the wax paper.
  • Spread jam equally on the 2 cakes.
  • Cool completely.
  • Melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well.
  • Spread gently over the raspberry layers.
  • Beat whipping cream with chilled clan beaters till stiff peaks form.
  • Remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream.
  • Place the filling on the chocolate layer and freeze for 20 minutes.
  • Place the other layer chocolate side down on to the filling,.
  • Spread the remaining whipped cream on the sides and top of cake.
  • Coat the sides with the toasted almonds.
  • Make Chocolate curls by shaving the remaining chocolate with a vegetable peeler.
  • Top cake with curls or raspberries.

RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS



Raspberry-Ricotta Cake with White Chocolate and Almonds image

Baking this cake for a longer period of time at a lower temperature allows for a more even bake without the worry of overbrowning. This cake is on the denser side, with a somewhat pound cake-like texture. It tastes great the next day with a hot cup o' coffee!

Provided by Kim

Time 2h15m

Yield 12

Number Of Ingredients 14

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ¼ cups white sugar
½ cup unsalted butter, softened
3 large eggs, at room temperature
1 ½ cups whole milk ricotta cheese, at room temperature
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
2 cups fresh raspberries, divided
⅔ cup sliced almonds, divided
⅔ cup white chocolate chips
1 tablespoon turbinado sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Sift together flour, baking powder, salt, and nutmeg.
  • Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
  • Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
  • Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
  • Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 44.1 g, Cholesterol 84.6 mg, Fat 19.4 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 10.2 g, Sodium 233.9 mg, Sugar 28.8 g

Tips:

  • Choose firm, ripe raspberries for the best flavor and texture.
  • If you don't have roasted almonds, you can toast them yourself in a single layer on a baking sheet in a 350°F oven for 5-7 minutes, or until golden brown and fragrant.
  • For a richer chocolate sauce, use a combination of semisweet and bittersweet chocolate.
  • If you don't have any chocolate chips, you can chop up a chocolate bar into small pieces.
  • Serve the sundaes immediately, while the chocolate sauce is still warm and melted.

Conclusion:

These raspberry sundaes are a delicious and easy way to enjoy fresh raspberries. The combination of sweet raspberries, rich chocolate sauce, and crunchy roasted almonds is sure to please everyone. They're perfect for a summer party or a special occasion, but they're also simple enough to make for a weeknight dessert. So next time you're looking for a sweet treat, give these raspberry sundaes a try!

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