The Ultimate Raspberry-Chocolate Sauce

• 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
• 13 cup light corn syrup

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

frozen raspberries, dutch, heavy cream, unsalted butter, sugar, light corn syrup

Taken from cooking.nytimes.com/recipes/2571 (may not work)