Ingredients

10 ounces raspberries frozen in syrup , 1/4 cup sugar , 5 ounces semisweet chocolate -- in 1/2-inch pieces , 2 tablespoons unsalted butter -- softened

Method

1. Thaw raspberries in their syrup. Mash berries to a mushlike consistency. , 2. In a heavy small saucepan, bring sugar and berries to a boil. Add chocolate and butter and cook, stirring constantly, until melted. , 3. Serve hot, or cool to room temperature and refrigerate. Sauce will keep for several weeks. To use, reheat over hot water. , Makes about 1-1/4 cups.