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Raspberry Chocolate Sauce Recipe

This is the perfect sauce to add to ice cream, cake or brownies. It has a wonderful fruity flavor.—Linda Gronewaller, Hutchinson, Kansas

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Raspberry Chocolate Sauce Recipe

Prep: 10 min. Cook: 15 min. + cooling

Yield: 26 Servings

10 15 25

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

Puree raspberries in a food processor or blender. Press through a fine sieve; set aside.
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.
Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month. Yield: 3-1/4 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 415 calories, 15 g fat (3 g saturated fat), 14 mg cholesterol, 26 mg sodium, 79 g carbohydrate, 21 g fiber, 21 g protein.

Originally published as Raspberry Chocolate Sauce in Country Woman November/December 1993, p35