8 ounces bittersweet chocolate (bar or chips)
½ cup heavy cream
1 cup whole milk
1 ½ teaspoons chopped rosemary
½ teaspoon vanilla extract
12 ounces frozen raspberries, thawed with juices
¼ cup granulated sugar
8 slices Pepperidge Farms white sandwich bread
8 ounces room temperature cream cheese
4 tablespoons honey or maple syrup
4 tablespoons melted unsalted butter
- Combine heavy cream, milk, and rosemary in a saucepan and simmer over low heat for 5 minutes. While the cream mixture is simmering place the chocolate in a medium bowl and set a strainer over it. Pour the rosemary cream over the chocolate, pressing the rosemary to extract more flavor. Let sit without stirring for 5 minutes to melt the chocolate. Add the vanilla and stir until the chocolate is smooth. Keep warm.
- Place thawed raspberries and sugar in a bowl and let sit until the sugar is dissolved. Stir to combine. Press the sweetened berries through a strainer over a small mixing bowl to remove the seeds. Set the sauce aside.
- Combine cream cheese and honey in a bowl and blend until creamy. Spread the sweetened cream cheese onto four slices of bread and top with the remaining four slices. Brush both sides of the sandwiches with melted butter. Cook the sandwiches on a griddle until each side is golden brown. Remove and cut each sandwich diagonally into quarters and serve with small bowls of the warm chocolate soup and raspberry sauce for dipping. You can grill the sandwiches and refrigerate them whole for up to one day. Warm the sandwiches in a 300-degree oven, cut and serve with the warmed soup and sauce for dipping.