I make my own hot fudge sauce. In the interest of time you could use any premium jarred hot fudge sauce. Be sure that it's warmed to make it easier to use.
- Prep Time
- 6 ServingsServings
- 1 bag 10 oz frozen raspberries, partially thawed
- 2 cup whipping cream
- 1/2 cup confectioners' sugar, to taste, divided add an additional 1/4 cup if you want it sweeter
- 1/2 teaspoon vanilla extract
- 1 jar premium hot fudge sauce, warmed
- Fresh raspberries (for garnish)
- Fresh whipped cream (for garnish)
- Finely shaved chocolate (for garnish)
Use pretty glass goblets if possible.
Drizzle 1 teaspoon inside each glass to make a swirly design and set aside.
Partially thaw berries. Using an immersion blender quickly puree with 1/4 cup confectioners' sugar - but don't overblend. You still want a little texture.
Whip cream with remaining 1/4 cup confectioners' sugar and vanilla until stiff peaks form. Carefully fold in raspberry mixture, but don't over mix to deflate cream.
Spoon a few tablespoons of raspberry cream into each prepared glass and then add in hot fudge. Repeat layering in each glass until you've used up the hot fudge and the whipped cream.
Place glasses on a tray and then freeze until ready to serve.
Garnish with a few fresh raspberries and/or a dollop of whipped cream plus some freshly shaved chocolate just before serving.