Ingredients
1/3 cup fresh raspberries1/2 cup unsalted butter, softened1/4 cup finely grated dark chocolate candy bar1/8 teaspoon ground ancho chile pepper1/3 cup ground pecans, toasted
Preparation
Crush raspberries and drain; combine berries with butter, grated chocolate and ancho chili, mixing well. Place butter in a small serving bowl; sprinkle with nuts. Wrap tightly with plastic wrap; refrigerate 5 hours or overnight.
