The Ultimate Raspberry Chocolate Sauce Recipes

Steps:

• Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.

Steps:

• Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill.
• Set aside.
• In a medium-sized heavy sauce pan, whisk together the cocoa and heavy cream.
• Add the butter, sugar, corn syrup and raspberries, and stir until well blended.
• Place the pan over medium heat and slowly bring the mixture to a boil, stirring often.
• Let the mixture continue to boil slowly for 8 minutes without stirring.
• Remove the pan from the heat and pour the sauce into a container.
• Let it cool for 15 minutes if serving it hot, or cover and refrigerate until needed.
• It will last for at least a month.
• The sauce may be reheated slowly.
• Yield: Two and a half cups.

Steps:

• Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.

Steps:

• In a heavy saucepan bring the cream to a simmer with the jam, whisking, remove the pan from the heat, and add the chocolates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl and serve it warm over ice cream.

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)

Steps:

• Melt chocolate in a saucepan over very low heat.
• Add sugar and cream, stirring to combine.
• Raise heat to medium and continue cooking the sauce until it reaches the"syrup" stage (about 5 minutes).
• Remove from heat and add butter and vanilla, stir until well mixed.
• Place raspberries in a strainer (over a bowl); using the back of a large spoon, press the berries through the strainer to remove the seeds.
• Stir the strained berries into the chocolate sauce.
• Serve over ice cream or desserts.
• The sauce will keep refrigerated for up to 1 week (make sure it is in a covered container).
• If stored in the refrigerator, allow to soften before serving.

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.