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Thursday, April 13, 2017

Ultimate Raspberry Chocolate Sauce

12 oz Frozen raspberries (individually quick-frozen), defrosted
3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter; softened
1 1/2 c Sugar
1/3 c Light corn syrup

Puree the raspberries in a food processor fitted with a steel blade, then
pass them through a fine strainer. Or pass them through a food mill.
Set aside. In a medium-size heavy saucepan, whisk together the cocoa
and heavy cream. Add the butter, sugar, corn syrup and raspberries
and stir until well blended. Place the pan over medium heat and slowly
bring the mixture to a boil, stirring often. Once it reaches a boil, let it
continue to boil slowly for 8 minutes without stirring. Remove the pan
from the heat and pour the sauce into a container. Let it cool for 15
minutes if serving hot, or cover and refrigerate until needed. It will last
for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2

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