Ultimate Raspberry Chocolate Sauce1
By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 12 oz
- frozen raspberries, defrosted
- 3/4 c
- cocoa, dutch process
- 3/4 c
- heavy cream
- 4 Tbsp
- unsalted butter, softened
- 1.5 c
- 1/2 c
- light corn syrup
1Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer, or pass them through a food mill.
2Set aside, then in a medium-size heavy saucepan, whisk together the cocoa and heavy cream.
3Add the butter, sugar, corn syrup and raspberries and stir until well blended.
4Place the pan over medium heat and slowly bring the mixture to a boil, stirring often.
5Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring.
6Remove the pan from the heat and pour the sauce into a container.
7Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed.
8It will last for at least 1 month and the sauce may be reheated slowly. (Makes 2 1/2 Cups)