Raspberry Chocolate Sauce

1. 1

   Puree raspberries in a food processor or blender. Press through a fine sieve; set aside.

2. 2

   In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving.

3. 3

   Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.