When I say bittersweet, I really mean it: This sauce is a perfect bitter contrast to the sweet creamy ice cream. If you want it a little sweeter, add an extra tablespoon or two of sugar. This is also great drizzled on pound cake.

Serves 6.

½ cup unsweetened cocoa powder, such as Droste or Callebut
2 cups heavy cream
2 tablespoons sugar
6 cups vanilla ice cream
½ pint fresh raspberries

1. Place the cocoa, cream, and sugar in a small saucepan and bring to a low boil over medium-high heat. Cook, stirring constantly, until it just begins to thicken, about 3 to 5 minutes.

2. Place the ice cream in individual bowls or wine glasses, drizzle with the sauce, and serve immediately. Garnish with the raspberries.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)