As I've said before, I don't do a lot for Valentine's Day (although I'm getting the hang of it from watching Karen June), but I often do make a special dessert to surprise my husband on the 14th. When I mentioned this to Karen, she immediately thought of using a raspberry sauce in some way. It's got that traditional red color going for it, but it can also make you look sophisticated and highly cultured. I mean, I'm pretty sure that pouring sauces over stuff is how the French make all of us think they are exceptionally good cooks.
So Karen June came up with a truly delicious recipe for raspberry sauce that only contains four ingredients, one of which is Grand Marnier, so you already know it's going to be worth it. But what will the sauce be garnishing? We decided on vanilla ice cream in dark chocolate bowls, which look a lot harder than they are. If you can blow up a balloon, you can make these bowls. And if you can't blow up a balloon, try dark chocolate chips instead. No one will know. Unless they read this blog. Which we hope they do. So just distract them today.
Grand Marnier Raspberry Sauce
12 oz. Package of Frozen Raspberries
3/4 c. Turbinado Raw Sugar
1/4 c. Grand Marnier
2 Tbsp. Cornstarch
- In a medium saucepan, combine raspberries and turbinado sugar.
- Set stovetop to medium heat.
- In a small bowl, combine Grand Marnier and cornstarch and stir until dissolved.
- Add mixture to your saucepan.
- Continue to cook over medium heat, stirring frequently for about 5 - 7 minutes until sauce thickens and begins boiling.
- Allow sauce to cool and refrigerate in a sealed container.
How To Make Chocolate Bowls
You just need dark chocolate candy melts and small balloons (water balloon size). Melt the chocolates in the microwave, dip a blown-up balloon in the chocolate to the depth that you want the bowl to be. Let the chocolate dipped balloon set for a bit by placing it on a tray lined with waxed paper. Pop the balloon and then peel it away from the chocolate, leaving behind a perfectly round bowl! Ta da!