Serves: 26
Total Calories: 100
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.
© Copyright Reiman Publications, 1993-1997
This Raspberry Chocolate Sauce recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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