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Ingredients
| unsweetened baking chocolate squares: 3 oz |
| granulated sugar: 2/3 cup |
| heavy whipping cream (fluid): 1/4 cup |
| salted butter: 1 Tbl |
| vanilla extract: 1 tsp |
| raspberries: 2 cups |
Raspberry Chocolate Sauce
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
7 min -
Servings
5 serving(s)
Tags
- 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.