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    THE ULTIMATE RASPBERRY CHOCOLATE SAUCE


    Source of Recipe


    MABEL CASEY/KATERINA KNORR

    List of Ingredients




    1 pkg. (12 oz.) frozen raspberries, defrosted
    3/4 c. cocoa (Dutch Process)
    3/4 c. heavy cream
    4 T. unsalted butter - room temperature
    1 1/2 c. sugar
    1/3 c. light corn syrup

    Recipe



    Puree the raspberries and strain. In a medium sized heavy pan, whisk together the cocoa and cream. Add butter, sugar, corn syrup and raspberries. Stir until well blended. Place the pan over medium heat and slowly bring to a boil for 8 minutes without stirring. Remove from heat. Use over chocolate cake, ice cream etc.

 

 

 

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