Cassis, a specialty of France's Dijon area, is a sweet, pungent liquer mad with black currants. It adds depth of flavor to a beautiful red-purple sauce that's spooned over this frozen raspberry-vanilla dessert.
* To make chocolate filigrees, draw desired 1 1/2-inch design on a square of white paper. Place pattern on cookie sheet; place square of waxed paper (cut one for each filigree) over pattern. Place 2 to 3 tablespoons of chocolate chips in small resealable plastic bag. Seal bag tightly; place in bowl of hot water until chips are melted. Wipe bag; cut off tiny corner to create small opening. Pipe chocolate onto waxed paper, tracing pattern. (Chocolate lines should be about 1/4 inch wide). Carefully remove pattern piece. Make additional filigrees on separate squares of waxed paper. Refrigerate 30 minutes or until serving time. Carefully remove waxed paper.
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