The Ultimate Raspberry-Chocolate Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 112-ounce package frozen raspberries, defrosted
- ¾cup Dutch process cocoa
- ¾cup heavy cream
- 4tablespoons unsalted butter, at room temperature
- 1½cups sugar
- ⅓cup light corn syrup
Nutritional analysis per serving (5 servings)
567 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 8 grams dietary fiber; 83 grams sugars; 4 grams protein; 31 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill. Set aside.
- Step 2
In a medium-sized 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. Let the mixture continue to boil slowly for eight minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving it hot, or cover and refrigerate until needed. It will last for at least a month. The sauce may be reheated slowly.
Private Notes