Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

12 oz Frozen raspberries (individually quick-frozen), defrosted
3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter; softened
1 1/2 c Sugar
1/3 c 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.

Browse by categories