Prep 10 mins
Cook 8 mins
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.
- 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
- 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.
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