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To make the raspberry sauce, combine the frozen raspberries and powdered sugar in a saucepan. Bring it to a simmer and cook for about 3-4 minutes, gently mashing the raspberries with the back of a spatula as they soften. After 4 minutes, take the pan off the heat and stir in the raspberry jam. You can leave it chunky or puree it for a smoother consistency before serving.
For the chocolate sauce, add the semi-sweet chocolate chips and half-and-half to a separate saucepan. Heat gently, stirring occasionally, until the chocolate chips have fully melted and the sauce is smooth and glossy. Keep both sauces warm or reheat gently just before serving.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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