Ingredients for The Ultimate Raspberry Chocolate Sauce
- Frozen Raspberries
- Dutch Process Cocoa
- 1 cup heavy cream
- Unsalted Butter
- 1/2 cup granulated sugar
- Light Corn Syrup
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How to Make The Ultimate Raspberry Chocolate Sauce
- Puree 12 ounces of fresh raspberries in a food processor fitted with a steel blade. Press the puree through a fine-mesh sieve or food mill to remove seeds.
- Set the raspberry puree aside.
- In a medium-heavy saucepan, whisk together 1/2 cup unsweetened cocoa powder and 1 cup heavy cream until smooth.
- Add 1/4 cup (1/2 stick) unsalted butter, 1/2 cup granulated sugar, 1/4 cup light corn syrup, and the strained raspberry puree. Stir until completely combined.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently.
- Reduce heat to low and let the sauce simmer gently for 8 minutes, without stirring. This allows the flavors to meld and thicken.
- Remove the saucepan from the heat and pour the sauce into a heat-safe container.
- Let the sauce cool for 15 minutes if serving warm, or cover and refrigerate until needed. Refrigerated sauce will thicken further.
- Store in an airtight container in the refrigerator for up to one month.
- To reheat, gently warm over low heat, stirring occasionally, until desired consistency is reached.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
673g
Fat
151g
Carbs
74g