The Chocolate Raspberry sauce calls for unsweetened cocoa powder which contains a lot less oil than chocolate. I make Christine Ferber's Raspberries with Chocolate (with real chocolate) and it keeps fine for at least a year and usually longer.

The problem I have with conserves is not that the nut oils go rancid, but the nuts get soft and mushy. I'd rather sprinkle on some fresh toasted ones, but that's just me.

I looked in some of my other canning books, and didn't find anything referring to shelf life of items containing nuts or chocolate. A few did specifically mention to keep conserves in a cool pantry, but the shelf life was still listed as a year.

Just curious, where did you hear the "6 months" rule?

The 6 month rule I had read in a canning / preserving forum (possibly this one) when I first started canning maybe 10 years ago. I've never read it in a canning book.

I went for it and made the chocolate raspberry sauce (ice cream topping). I'm glad I did! Its crazy delicious!