The Ultimate Raspberry Chocolate Sauce Recipes

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RASPBERRY CHOCOLATE SAUCE



Raspberry Chocolate Sauce image

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

3 ounces unsweetened chocolate
2/3 cup sugar
1/4 cup heavy cream
1 tablespoon butter
1 teaspoon vanilla
2 cups raspberries

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

EASY CHOCOLATE RASPBERRY SAUCE



Easy Chocolate Raspberry Sauce image

This easy chocolate sauce with raspberries is the perfect accompaniment for pancakes, ice cream, yogurt or desserts. It is gluten free and suitable for dairy free/vegan diets.

Provided by Monika Dabrowski

Categories     Breakfast     Brunch     Dessert

Time 14m

Number Of Ingredients 6

¾ cup raspberries (fresh or frozen)
2 tablespoons cocoa powder
3 tablespoons sugar
½ cup+1tbsp milk (of choice)
1½ teaspoon corn flour
1 teaspoon butter (or coconut oil)

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

CHOCOLATE RASPBERRY SAUCE



Chocolate Raspberry Sauce image

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

1 cup heavy cream
5 tablespoons raspberry jam
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine
1 ounce unsweetened chocolate, chopped fine
1 to 2 tablespoons cassis, or to taste

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.

CHOCOLATE CARAMEL RASPBERRY SAUCE



Chocolate Caramel Raspberry Sauce image

Provided by Food Network

Time 35m

Yield 2 cups

Number Of Ingredients 6

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
25 carmels, unwrapped
4 (1 oz.) squares semi-sweet chocolate
2 tablespoons butter
1/4 cup Smucker's® Seedless Red Raspberry Jam
1 pound cake, sliced

Steps:

  • COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
  • Calories 473,Total Fat Grams25.5,Calories From Fat 229,Calories From Fat Grams Pct Daily Value 39,Saturated Fat Grams 15,Saturated Fat Grams Pct DailyValue 79,CholesterolMilligrams 87,SodiumMilligrams 250,Sodium Milligrams Pct Daily Value 10,Potassium Milligrams 204,Potassium Milligrams Pct Daily Value 6,Total Carbohydrates Grams 49,Total Carbohydrates Grams Pct Daily Value 16,Dietary Fiber Grams 2.6,Dietary Fiber Grams Pct Daily Value 10,Sugars Grams 37,Protein Grams 5.1,Protein Grams Pct Daily Value 10,Vitamin A Pct Daily Value 10,Calcium Pct Daily Value 7,Thiamin Pct Daily Value 5,Niacin Pct Daily Value 11,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 7,Magnesium Pct Daily Value 18,
  • **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"

THE ULTIMATE RASPBERRY-CHOCOLATE SAUCE



The Ultimate Raspberry-Chocolate Sauce image

Provided by Joanna Pruess

Categories     sauces and gravies, dessert

Time 30m

Yield Two and a half cups

Number Of Ingredients 6

1 12-ounce package frozen raspberries, defrosted
3/4 cup Dutch process cocoa
3/4 cup heavy cream
4 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
1/3 cup light corn syrup

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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