Categories: Sauces, Desserts, Fruits/nuts 
      Yield: 1 servings 
  
     12 oz Frozen raspberries 
           -(individually quick-frozen) 
           - defrosted 
    3/4 c  Dutch-process cocoa 
    3/4 c  Heavy cream 
      4 tb Unsalted butter; softened 
  1 1/2 c  Sugar 
    1/3 c  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 medium-size 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 1/2 Cups