EASY CHOCOLATE RASPBERRY SAUCE
Steps:
- Place the raspberries in a pan and cook over high/medium heat for 2-3 minutes, mashing up with the back of a large spoon and stirring all the time. Transfer the mixture into a fine-mesh strainer, place over a bowl and press and stir for a few minutes to remove the seeds. Discard the seeds.
- Place the raspberry sauce back in the pan, add the sugar, cacao/cocoa and corn flour, bring to boil and simmer for 2 minutes stirring with a whisk all the time. Gradually add the milk, whisking all the time, bring to boil again, then simmer for 2-3 more minutes. Remove from the heat, stir in the butter and serve (or wait for the sauce to cool down first). If the sauce gets too thick after a while just add a bit of milk.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 16 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 25 mg, Fiber 2 g, Sugar 12 g, Calories 87 kcal
RASPBERRY CHOCOLATE SAUCE
This is the perfect sauce to add to ice cream, cake or brownies. It has a wonderful fruity flavor.-Linda Gronewaller, Hutchinson, Kansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/4 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 415 calories, Fat 15g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 26mg sodium, Carbohydrate 79g carbohydrate (14g sugars, Fiber 21g fiber), Protein 21g protein.
THE ULTIMATE RASPBERRY- CHOCOLATE SAUCE
Oh la la ..this ultimate raspberry chocolate sauce stands alone; omit the ice cream! A wonderfully sinful sauce for anything you can think of ... just serve it with spoons or fingers...lower in cost than fresh raspberries but not in flavor.
Provided by Gingerbee
Categories Sauces
Time 18m
Yield 2 1/2 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1266.1, Fat 48.7, SaturatedFat 30.2, Cholesterol 146.7, Sodium 78.7, Carbohydrate 224, Fiber 14.6, Sugar 168.4, Protein 7.7
RASPBERRY CHOCOLATE SAUCE
Make and share this Raspberry Chocolate Sauce recipe from Food.com.
Provided by Dee514
Categories Sauces
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 347.4, Fat 19.9, SaturatedFat 12.1, Cholesterol 28, Sodium 31.9, Carbohydrate 47.6, Fiber 7.5, Sugar 36.4, Protein 3.8
CHOCOLATE RASPBERRY SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Quick & Easy Raspberry Summer Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
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.
ULTIMATE RASPBERRY CHOCOLATE SAUCE
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)
TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE
Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. -Jenny Staniec, Oak Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (2-2/3 cups sauce).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.
Nutrition Facts : Calories 466 calories, Fat 19g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 548mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.
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