The Ultimate Raspberry-Chocolate Sauce

1. 1

   Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill.

2. 2

   Set aside.

3. 3

   In a medium-sized heavy saucepan, whisk together the cocoa and heavy cream.

4. 4

   Add the butter, sugar, corn syrup and raspberries, and stir until well blended.

5. 5

   Place the pan over medium heat and slowly bring the mixture to a boil, stirring often.

6. 6

   Let the mixture continue to boil slowly for eight minutes without stirring.

7. 7

   Remove the pan from the heat and pour the sauce into a container.

8. 8

   Let it cool for 15 minutes if serving it hot, or cover and refrigerate until needed.

9. 9

   It will last for at least a month.

10. 10

    The sauce may be reheated slowly.

* Per serving · 4 servings · Values may vary.

No additional tips available.