15 minutes
A decadent and rich chocolate sauce infused with the vibrant flavor of raspberries, perfect for topping desserts or as a dip.
Raspberries, puréed
0 oz
tablespoons
Framboise, optional
tablespoons
cups
Dark Chocolate (about 60 Percent Cacao), Chopped, chopped
0 oz
1. Purée the Raspberries
Begin by puréeing the raspberries until they are smooth using a food processor.
2. Cook the Raspberry Purée
Transfer the puréed raspberries to a small, heavy saucepan and cook over medium heat for about 4 to 6 minutes, until the purée has reduced by half.
3. Add Sugar and Framboise
Stir in the granulated sugar and, if using, the framboise. Pour in the heavy cream and bring the mixture to a gentle simmer, ensuring it does not boil.
4. Melt the Chocolate
Place the chopped dark chocolate in a stainless-steel or heatproof bowl. Strain the raspberry cream mixture through a fine-mesh sieve directly into the bowl with the chocolate. Let sit for about a minute to allow the chocolate to melt.
5. Whisk and Finish
Whisk the mixture until it is completely smooth and silky. Taste and adjust the sugar if necessary. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Reheat gently and add hot water if needed to reach desired consistency.
Select high-quality chocolate with a cocoa content of around 60-70% to ensure a balance of sweetness and rich chocolate flavor.
Adjust the sugar based on the sweetness of the raspberries to ensure the perfect balance in the sauce.
A pinch of fine sea salt enhances the chocolate and raspberry flavors. Flaked sea salt can add texture if appropriate.
Chop the chocolate as finely as possible to promote quick melting and avoid seizing or graininess.
Personalize the sauce with a splash of Chambord or a dash of espresso powder for a gourmet touch.
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