Raspberry Chocolate Sauce Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 15 min. + cooling
MAKES:26 servings
TOTAL TIME: Prep: 10 min. Cook: 15 min. + cooling
MAKES: 26 servings


  • 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

Nutritional Facts

2 tablespoons: 415 calories, 15g fat (3g saturated fat), 14mg cholesterol, 26mg sodium, 79g carbohydrate (14g sugars, 21g fiber), 21g protein.


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

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Aquarelle User ID: 985301 11371
Reviewed Aug. 19, 2012

"Very rich and delicious, and the raspberry flavor really comes through!"

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