The Ultimate Raspberry-Chocolate Sauce

Directions

1. 1
   Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill.
2. 2
   Set aside.
3. 3
   In a medium-sized heavy saucepan, whisk together the cocoa and heavy cream.
4. 4
   Add the butter, sugar, corn syrup and raspberries, and stir until well blended.
5. 5
   Place the pan over medium heat and slowly bring the mixture to a boil, stirring often.
6. 6
   Let the mixture continue to boil slowly for eight minutes without stirring.
7. 7
   Remove the pan from the heat and pour the sauce into a container.
8. 8
   Let it cool for 15 minutes if serving it hot, or cover and refrigerate until needed.
9. 9
   It will last for at least a month.
10. 10
    The sauce may be reheated slowly.