posted by Linda in MO 10-14-99 1:08 PM
Raspberry Chocolate Sauce
1 pkg. (12 oz.) unsweetened frozen raspberries, thawed
3/4 cup baking cocoa
3/4 cup whipping cream
1-1/2 cups sugar
1/3 cup light corn syrup
1/4 cup butter (no substitutes), softened
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 min. without stirring. Remove from the heat. Cool at least 15 min. before serving.
Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.
Yield: 3-1/4 cups
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