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Chocolate Raspberry Sauce
Chocolate Sauce
12 oz frozen raspberries, thawed
1/2 cup (1 stick) butter
4 oz semisweet chocolate, chopped or equivalent chocolate morsels
Generous 3/4 cup sugar
1/2 cup unsweetened cocoa powder
3/4 cup whipping cream
1/2 cup light corn syrup.
Puree berries and strain, pressing on solids with back of spoon. Melt butter and chocolate over low heat, stirring until smooth. Stir in sugar and cocoa. Stir in cream, corn syrup and puree and bring to a boil. Lower to a simmer and cook 5 minutes. No need to stir. Great on anything. Keeps well in frig for at least a week, covered.
©2006-2010 Rita Heikenfeld and AboutEating.com
