Chocolate-Raspberry Sauce Recipe - Cooking Index
Chocolate-Raspberry Sauce Recipe - Cooking Index
| 10 oz | 284g | Raspberries frozen in syrup |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 5 oz | 142g | Semisweet chocolate - in 1/2-inch pieces |
| 2 tablespoons | 30ml | Unsalted butter - softened |
1. Thaw raspberries in their syrup. Mash berries to a mush-like consistency.
2. In a heavy small saucepan, bring sugar and berries to a boil. Add chocolate and butter and cook, stirring constantly, until melted.
3. Serve hot, or cool to room temperature and refrigerate. Sauce will keep for several weeks. To use, reheat over hot water.
Makes about 1-1/4 cups.
Source:
the California Culinary Academy
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