The Ultimate Raspberry-Chocolate Sauce

Name: The Ultimate Raspberry-Chocolate Sauce
Total time: 30 min
Yield: Two and a half cups
Ingredients: 1 12-ounce package frozen raspberries, defrosted; 3/4 cup Dutch process cocoa; 3/4 cup heavy cream; 4 tablespoons unsalted butter, at room temperature; 1 1/2 cups sugar; 1/3 cup light corn syrup

By Joanna Pruess

Total Time: 30 minutes
Rating: 5(24)
Comments: Read comments

Featured in: FOOD; CUTTING CORNERS

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Ingredients

Yield:Two and a half cups

112-ounce package frozen raspberries, defrosted
¾cup Dutch process cocoa
¾cup heavy cream
4tablespoons unsalted butter, at room temperature
1½cups sugar
⅓cup light corn syrup

Ingredient Substitution Guide

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Preparation

Step 1
Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill. Set aside.
Step 2
In a medium-sized heavy saucepan, 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 eight 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.