Recipe courtesy of Rachael Ray
Episode: Table for Two
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Yield:
2 servings

Ingredients

Directions

Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.

Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.

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