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Ultimate raspberry chocolate sauce

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Categories: Chocolate, Desserts, Fruits, Sauces & Dressings
Yield: 1
Rating: no rating.
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Ingredients:
12 ozFrozen raspberries
-(individually quick-frozen)
- defrosted
3/4 cupDutch-process cocoa
3/4 cupHeavy cream
4 tbspUnsalted butter, softened
1 1/2 cupSugar
1/3 cupLight corn syrup
Procedures:
1Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer.
2Or pass them through a food mill.
3Set aside.
4In a medium-size heavy saucepan, whisk together the cocoa and heavy cream.
5Add the butter, sugar, corn syrup and raspberries and stir until well blended.
6Place the pan over medium heat and slowly bring the mixture to a boil, stirring often.
7Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring.
8Remove the pan from the heat and pour the sauce into a container.
9Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed.
10It will last for at least 1 month.
11The sauce may be reheated slowly.
12Makes 2 ?cups
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