Recipe - Ultimate Raspberry Chocolate Sauce

12 ounce Frozen raspberries
(individually quickfrozen)
defrosted
Three fourths cup Dutchprocess cocoa
Three fourths cup Heavy cream
4 tablespoon Unsalted butter; softened
1 One half cup Sugar
1/3 cup Light corn syrup

PUREE THE RASPBERRIES in a food processor fitted with a steel blade, then
pass them through a fine strainer. Or pass them through a food mill. Set
aside. In a mediumsize 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. Once it reaches a boil, let it continue to boil
slowly for 8 minutes without stirring. Remove the pan from the heat and
pour the sauce into a container. Let it cool for 15 minutes if serving hot,
or cover and refrigerate until needed. It will last for at least 1 month.
The sauce may be reheated slowly. Makes 2 One half Cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini