Recipe by Gingerbee
Oh la la ..this ultimate raspberry chocolate sauce stands alone; omit the ice cream! A wonderfully sinful sauce for anything you can think of ... just serve it with spoons or fingers...lower in cost than fresh raspberries but not in flavor.
Top Review by mcsprick
Yum, yum, yum!!! This is so tastey. I basically followed the recipe as is except I used regular unsweetened cocoa instead of the dutch process cocoa that is says. I did not run the raspberries through a strainer because it made a paste that I thought would be too thick. I was also worried about not stirring the sauce for 8 min, so I just stirred occasionally. It came out so delicious, and made closer to 3 or 3 1/2 cups. I'm planning on serving it over cheesecake tonight, we'll see if it makes it there. Thanks so much for posting
- 1 (12 ounce) package frozen raspberries, defrosted
- 3⁄4 cup dutch process cocoa
- 3⁄4 cup heavy cream
- 4 tablespoons unsalted butter, room temperature
- 1 1⁄2 cups sugar
- 1⁄2 cup light corn syrup
Directions See How It's Made
- Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill.
- Set aside.
- In a medium-sized heavy sauce pan, whisk together the cocoa and heavy cream.
- Add the butter, sugar, corn syrup and raspberries, and stir until well blended.
- Place the pan over medium heat and slowly bring the mixture to a boil, stirring often.
- Let the mixture continue to boil slowly for 8 minutes without stirring.
- Remove the pan from the heat and pour the sauce into a container.
- Let it cool for 15 minutes if serving it hot, or cover and refrigerate until needed.
- It will last for at least a month.
- The sauce may be reheated slowly.
- Yield: Two and a half cups.