Raspberry Sundaes with Chocolate Sauce and Roasted Almonds
['6 ounces bittersweet chocolate, finely chopped', '3/4 cup water', '2/3 cups sugar', '2 tablespoons honey', '3 tablespoons unsalted butter', 'Pinch of kosher salt', '1 pint fresh raspberries (12 ounces)', '2 tablespoons sugar', '2 tablespoons elderflower liqueur, such as St-Germain', '2 tablespoons fresh lemon juice', '2 pints vanilla ice cream', 'Chopped roasted unsalted almonds', 'for garnish']
To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.
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