Raspberry Chocolate Crunch Sundae

Flora's Recipe Hideout is where I found this luscious recipe. Awesome! Diet friendly it is NOT but every once in a while you need to splurge, no?

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• SAUCE

• 2  cups fresh raspberries or 2  cups  thawed frozen raspberries
• 1⁄3 cup  superfine sugar (instant dissolving)
• 1⁄4 cup Chambord raspberry liquor
• 1  teaspoon lemon juice

• ASSEMBLY

• 1  cup heavy cream
• 1  tablespoon granulated sugar
• 1⁄2 teaspoon vanilla extract
• 2  pints  raspberry sorbet, and cream (Haagen Dazs brand)
• 1  pint chocolate ice cream
• 1⁄2 cup  godiva  chocolate syrup
• 24  amaretti cookies
• 1⁄4 cup Chambord raspberry liquor
• 1⁄2 pint fresh raspberry

Directions

1. MAKE THE RASPBERRY SAUCE:
2. In a food processor fitted with metal chopping blade, combine the raspberries, sugar, Chambord, and lemon juice.
3. Process the mixture for 30-45 seconds, or until smooth. Strain the puree through a fine meshed sieve into a small bowl.
4. Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
5. ASSEMBLE THE SUNDAES:
6. In a chilled 4-1/2 quart bowl of a heavy duty electric mixer, using the wire whip attachement, beat the cream, sugar, and vanilla at medium-high speed until slightly stiff peaks begin to form.
7. Transfer the cream to a pastry bag fitted with a star tip(Ateco #7) and refrigerate the cream until ready to use.
8. Spoon about 1-1/2 tablespoons of the raspberry sauce into the bottom of a large sundae glass. Add 4 or 5 raspberries.
9. Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Place a small scoop of the Raspberry Sorbet and Cream on top of the cookie layer.
10. Drizzle about 1-1/2 tablespoons of the chocolate syrup over the scoop of ice cream. Top with a scoop of chocolate ice cream, a drizle of raspberry sauce and 4 or 5 raspberries.
11. Coarsley crumble 2 more amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Top with a scoop of Raspberry Sorbet and Cream. Drizzle with some of the raspberry sauce.
12. Pipe a large rosette of whipped cream on top of the sunade and garnish with fresh raspberries and an amaretti cookie.
13. Repeat this procedure to make 4 sundaes.
14. Serve immediately.