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Ultimate raspberry chocolate sauce
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Chocolate, Desserts, Fruits, Sauces & Dressings |
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Ingredients:
| 12
| oz | Frozen raspberries | | | -(individually quick-frozen) | | | - defrosted | | 3/4
| cup | Dutch-process cocoa | | 3/4
| cup | Heavy cream | | 4
| tbsp | Unsalted butter, softened | | 1 1/2
| cup | Sugar | | 1/3
| cup | Light corn syrup |
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Procedures:
| 1 | Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer. | | 2 | Or pass them through a food mill. | | 3 | Set aside. | | 4 | In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. | | 5 | Add the butter, sugar, corn syrup and raspberries and stir until well blended. | | 6 | Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. | | 7 | Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring. | | 8 | Remove the pan from the heat and pour the sauce into a container. | | 9 | Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. | | 10 | It will last for at least 1 month. | | 11 | The sauce may be reheated slowly. | | 12 | Makes 2 ?cups |
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