- 12 oz raspberries
- 1 lemon (1/2 juice, whole zest)
- 1 tbsp water
- 1 3/4 cup sugar
- 3/4 cup unsweetened cocoa powder
- 3/4 cup heavy cream
- 5 tbsp butter (room temp)
- 1/3 cup corn syrup (light)
This raspberry chocolate sauce is just down right decadent to say the least. INDULGE, INDULGE, INDULGE! We took two completely separate recipes – a raspberry sauce, and a chocolate sauce – and combined them to make this, and boy did it work well!
1.) To make our raspberry chocolate sauce, first begin by making the raspberry sauce. Add 1/4 cup of sugar, 12 oz of raspberries (washed), and lemon juice to a sauce pan. Next, bring berries to a simmer while stirring (do not boil). Stir constantly until all of the liquid has been released from the berries. A beautiful sauce will form. After roughly 10 minutes, pour through a sieve to strain out raspberry seeds.
2.) Now you’re going to start working on the chocolate. First, add the remaining ingredients into a sauce pan. Next add the raspberry sauce that you made earlier, and then bring it all to a slow boil. Whisk really well while bringing the sauce to boil to ensure an even mixture of the ingredients. Once the sauce is boiling, continue to slowly boil/simmer/bubble for 7 minutes.
3.) Finally, strain your chocolate sauce through a sieve, and then let it cool or use it right away!
This sauce is fresh, crisp, tart and sweet. Because this sauce is so incredibly versatile, you can use it on so many recipes. Vanilla ice cream? Go for it! Cheesecake? Absolutely!
What are you planning to use this sauce for? How could you kick it up a notch? Subscribe Leave a comment below. Share with your friends!