Ultimate Raspberry Chocolate Sauce Recipe
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Ultimate Raspberry Chocolate Sauce
12 ounces frozen raspberries (individually quick-frozen), defrosted
3/4 cup Dutch-process cocoa
3/4 cup heavy cream
4 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
1/3 cup light corn syrup
Puree 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. Set aside.
In a medium-size 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.
Once it reaches a boil, let it 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 hot, or
cover and refrigerate until needed. It will last for at least 1
month. The sauce may be reheated slowly.
Makes 2 1/2 cups.
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