ULTIMATE RASPBERRY CHOCOLATE SAUCE
Steps:
- 1. 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.
- 2. Set aside, then in a medium-size heavy saucepan, whisk together the cocoa and heavy cream.
- 3. Add the butter, sugar, corn syrup and raspberries and stir until well blended.
- 4. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often.
- 5. Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring.
- 6. Remove the pan from the heat and pour the sauce into a container.
- 7. Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed.
- 8. It will last for at least 1 month and the sauce may be reheated slowly. (Makes 2 1/2 Cups)
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