A 10 oz. pkg. frozen raspberries in syrup, thawed
4 oz. sweet chocolate, cut into pieces
3 tbsp. unsweetened cocoa powder
1/4 c. superfine sugar
2 tbsp. softened unsalted butter

In a small saucepan bring the raspberries to a boil in their syrup. In a food processor chop the chocolate coarse and with the motor running add the raspberry mixture, blending the mixture until it is smooth. Add the cocoa powder, the sugar, and the butter and blend the sauce until it is combined well. Serve the sauce as a topping for ice cream. Makes about 1 1/3 cups.