Chocolate Raspberry Sauce

1 c Heavy cream
5 tb Raspberry jam
4 1/2 oz Fine-quality bittersweet chocolate; chopped fine
1 oz Unsweetened chocolate; chopped fine
1 tb Cassis -; (to 2 tbspns), or to taste

In a heavy saucepan bring the cream to a simmer with the jam, whisking, remove the pan from the heat, and add the chocolates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl and serve it warm over ice cream. This sauce hardens into a chewy candy when poured over ice cream. This recipe yields about 1 1/2 cups.

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