Desserts
Chocolate Raspberry Cheesecake Drizzle
A two-ingredient dessert sauce that reduces chocolate raspberry dark balsamic into a glossy drizzle for cheesecake, ice cream or anything plain.
- 22 min total
- 2 min prep
- 10 min cook
- Easy
- Serves Makes about 1/2 cup
- Vegetarian
Ingredients
- 3/4 cup Chocolate Raspberry Dark Balsamic
- 2 tbsp honey or brown sugar
- Pinch of salt
- 1/2 tsp vanilla extract (optional)
- 1/2 cup fresh raspberries, to serve (optional)
Let’s make it
- Combine the Chocolate Raspberry Dark Balsamic, honey and salt in a small saucepan over medium heat.
- Bring to a gentle simmer, then lower the heat so it barely bubbles. Do not let it boil hard.
- Reduce 8-10 minutes, stirring occasionally, until it coats the back of a spoon and a line drawn through it holds for a second.
- Take it off the heat and stir in the vanilla. It will thicken further as it cools.
- Cool 10 minutes before using, and spoon over cheesecake, ice cream or pound cake with fresh raspberries.
Why it works
Reducing concentrates the sugar already in the balsamic, so very little sweetener is needed. Pulling it off the heat while it still moves is the whole trick, because it sets up considerably as it cools.
The OTM finish
The sauce is the finish. It is Chocolate Raspberry Dark Balsamic and almost nothing else.
Make it your own
Add a strip of orange peel or a cinnamon stick while it reduces and remove it after, or stir in a tablespoon of butter at the end for a richer sauce.
Quick tip
If it sets too firm in the fridge, warm it gently with a teaspoon of water and it comes straight back.
Shop the recipe
The bottle this recipe is built on.