The Ultimate Raspberry Chocolate Sauce Food

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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

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

RASPBERRY CHOCOLATE SAUCE



Raspberry Chocolate Sauce image

This is the perfect sauce to add to ice cream, cake or brownies. It has a wonderful fruity flavor.-Linda Gronewaller, Hutchinson, Kansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3-1/4 cups.

Number Of Ingredients 6

1 package (12 ounces) unsweetened frozen raspberries, thawed
34 cup baking cocoa
3/4 cup heavy whipping cream
1-1/2 cups sugar
1/3 cup light corn syrup
1/4 cup butter, softened

Steps:

  • 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 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.

Nutrition Facts : Calories 415 calories, Fat 15g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 26mg sodium, Carbohydrate 79g carbohydrate (14g sugars, Fiber 21g fiber), Protein 21g protein.

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"

RASPBERRY SAUCE



Raspberry Sauce image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 3h14m

Yield 2 cups

Number Of Ingredients 5

1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur

Steps:

  • Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

RUTHIE'S CHOCOLATE FRENCH TOAST WITH RASPBERRY SAUCE



Ruthie's Chocolate French Toast with Raspberry Sauce image

Provided by Sara Moulton

Categories     Milk/Cream     Chocolate     Egg     Breakfast     Brunch     Quick & Easy     Raspberry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 breakfast or dessert servings

Number Of Ingredients 14

For raspberry sauce
2 cups fresh raspberries (1/2 lb) or 1 3/4 cups frozen, thawed
1 tablespoon fresh lemon juice
1/2 to 3/4 cup confectioners sugar
For French toast
3 large eggs
1 cup whole milk
1/2 teaspoon vanilla
1/2 tablespoon granulated sugar
1/4 teaspoon salt
3 tablespoons unsalted butter
8 (1/2-inch-thick) slices from a brioche or challah loaf (not round)
4 oz fine-quality bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Garnish: confectioners sugar; fresh raspberries; fresh mint sprigs

Steps:

  • Make sauce:
  • Purée raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor. Sweeten with confectioners sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
  • Make French toast:
  • Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
  • Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat. Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary. Transfer to skillet, without crowding, and reduce heat to moderate. Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total. Transfer to a plate and keep warm, covered. Wipe out skillet and make 2 more sandwiches in same manner.
  • Cut French toast in half diagonally and serve with sauce.

RASPBERRY SAUCE



Raspberry Sauce image

I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.

Provided by The_Tattooed_Chef

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 pint fresh raspberries
¼ cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water

Steps:

  • Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
  • Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
  • Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

Nutrition Facts : Calories 52.7 calories, Carbohydrate 13 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 8.4 g

RICH CHOCOLATE TRUFFLE WEDGES WITH RASPBERRY SAUCE



Rich Chocolate Truffle Wedges With Raspberry Sauce image

Oh sweet decadence... this grand prize winner from 'Taste of Home' certainly earned it's prize! I did however, feel the glaze was a tad bitter for my tastes (yes, (blush), I tampered with a winner), so I made an adjustment to it by adding a bit of confectioner's sugar for added sweetness. Using a fine brand of chocolate such as Ghiradelli will guarantee this dessert to reign supreme. I've also used Baker's with fabulous results. This is a beautiful, rich dessert that an elegant restaurant would serve their guests, and my family adored it! I took a picture after placing three red candy roses in the center but unfortunately I can't share it with you because I haven't gotten a digital camera yet. "Santa, are you listening...?"

Provided by Christmas Carol

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine
6 ounces semi-sweet chocolate baking squares, chopped
3 eggs
2/3 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
1/4 cup butter or 1/4 cup margarine
2 ounces semi-sweet chocolate baking squares
2 ounces unsweetened chocolate squares
2 teaspoons honey
1 tablespoon confectioners' sugar
2 cups fresh raspberries or 2 cups frozen unsweetened raspberries
2 tablespoons sugar, to taste

Steps:

  • Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
  • Let cool for about 10 minutes.
  • In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
  • Fold in the chocolate mixture.
  • Stir in the flour, blending well.
  • Pour into a greased and floured 9 inch springform pan.
  • Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  • Cool completely on a wire rack.
  • Meanwhile in a small saucepan, combine the glaze ingredients.
  • Cook over low heat, stirring constantly, until glaze is smooth and melted.
  • Cool slightly.
  • Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
  • Spread glaze over top and sides.
  • If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
  • For Raspberry Sauce, puree the raspberries in a food processor or blender.
  • Press through a sieve to discard seeds.
  • Stir in sugar.
  • If you prefer a sweeter sauce add more sugar to taste.
  • To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
  • Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.

Nutrition Facts : Calories 394.2, Fat 25.3, SaturatedFat 15.1, Cholesterol 100, Sodium 181.6, Carbohydrate 43.3, Fiber 4.1, Sugar 31.5, Protein 4.9

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.

FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 12

Number Of Ingredients 4

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

Steps:

  • Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g

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