2 3.5-oz bars Trader Joe’s 73% Super Dark Chocolate, chopped
2 cups Trader Joe’s Zinfandel
1/4 cup Trader Joe’s frozen raspberries
1/4 cup sugar
1 cup heavy whipping cream

Put chocolate into a medium mixing bowl and set aside.

Meanwhile, place zinfandel, raspberries, and sugar into a small saucepan and bring to a moderate boil over medium-high heat. Cook mixture, stirring occasionally with a rubber spatula until it reduces by half, approximately 15 minutes.

Add cream and continue to stir until it boils.

Remove from the heat and strain through a fine meshed sieve directly into the chocolate. Whisk until chocolate is melted and incorporated.

Serve immediately over ice cream, cheesecake or as a fruit dip.

Refrigerate in a jar for up to 2 weeks. To reheat, stir over low heat.

Makes: approximately 2 cups