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Raspberry Chocolate Sauce |
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Serves: 26 Print this RecipeYield: 3-1/4 cups Linda Gronewaller, Hutchinson, Kansas 1 (12-ounce) bag unsweetened frozen raspberries, thawed 3/4 cup baking cocoa 3/4 cup whipping cream 1-1/2 cups sugar 1/3 cup light corn syrup 1/4 cup butter (no substitutes), softened 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. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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