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.
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
THE ULTIMATE RASPBERRY-CHOCOLATE SAUCE
Provided by Joanna Pruess
Categories sauces and gravies, dessert
Time 30m
Yield Two and a half 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 saucepan, 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 eight 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.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 8 grams, Carbohydrate 94 grams, Fat 25 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 33 milligrams, Sugar 82 grams, TransFat 0 grams
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