- 6 ounces white chocolate, coarsely chopped
- 2 1/4 cups heavy cream
- 2 tablespoons light corn syrup
- 1 teaspoon raspberry liqueur
- 1 tablespoon unsalted butter
- 1/2 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 pints chocolate ice cream
- 2 cups mixed berries
- Put the white chocolate in a microwavable bowl and heat at high power for 30 seconds at a time until half melted. Alternatively, put the white chocolate in the top of a double boiler over barely simmering water and stir until half melted, about 2 minutes.
- In a small saucepan, combine 1/4 cup of the heavy cream with the corn syrup and raspberry liqueur and bring just to a simmer. Pour the hot cream mixture over the white chocolate and whisk gently until smooth. Add the butter and whisk vigorously until slightly thickened and fudgelike, about 1 minute.
- Pour the remaining 2 cups of heavy cream into a large chilled bowl. Sift the confectioners' sugar and cocoa over the heavy cream. Beat at medium speed until soft peaks form.
- Scoop the chocolate ice cream into bowls and top with the hot white chocolate fudge sauce and a generous dollop of the cocoa whipped cream. Garnish with the berries and serve.
The white chocolate sauce can be refrigerated for up to 2 days; rewarm the sauce in a microwave oven. The cocoa whipped cream can be refrigerated overnight.