- 120 ml (4 oz.) water
- 2 1/2 tbsp. sugar
- 70 g (2 1/2 oz.) melted dark chocolate (minimum 60% cocoa)
- 6 to 7 fresh raspberries (save one for garnish)
Bring water and sugar to a boil in a saucepan.
Let the syrup cool in the refrigerator.
Melt the chocolate in a microwave.
Combine the syrup, melted chocolate and raspberries in a blender.
Blend until smooth.
Filter into a rockglass or old-fashioned glass containing a few ice cubes using a sieve.
Garnish with a fresh raspberry.