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Raspberry Chocolate Sauce

 Raspberry Chocolate Sauce
This is the perfect sauce to add to ice cream, cake or brownies. It has a wonderful fruity flavor.—Linda Gronewaller, Hutchinson, Kansas
26 ServingsPrep: 10 min. Cook: 15 min. + cooling

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.