Raspberry Chocolate Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 26 |
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This is the perfect sauce to add to ice cream, cake or brownies. It has a wonderful fruity flavor.Linda Gronewaller, Hutchinson, Kansas Ingredients:
1 package (12 ounces) unsweetened frozen raspberries, thawed |
34 cup baking cocoa |
3/4 cup heavy whipping cream |
1-1/2 cups sugar |
1/3 cup light corn syrup |
1/4 cup butter, softened |
Directions:
1. Puree raspberries in a food processor or blender. Press through a fine sieve; set aside.
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. Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month. Yield: 3-1/4 cups.
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