The Ultimate Raspberry Chocolate Sauce
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.
Steps
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.
Ingredients
frozen raspberries, dutch process cocoa, heavy cream, unsalted butter, sugar, light corn syrup