This easy to make, delicious chocolate raspberry sauce is the perfect accompaniment for pancakes, ice cream, yogurt and desserts. It is gluten free and flexible enough to suit dairy free/vegan diets. You can use either dairy or any non-dairy milk and the butter can be swapped for coconut oil or non-dairy spread.
I use raspberries a lot in my recipes and usually don’t remove the seeds but I made an exception with this chocolate raspberry sauce. I wanted this sauce to be as smooth as possible.
Equipment you’ll need
- Kitchen scale/measuring cup and spoons
- Medium pan
- Fine mesh sieve and spoon
How to make chocolate raspberry sauce: step-by-step
This recipe is incredibly easy to make!
1.Start by preparing the raspberries. Fry them over a fairly high heat for 2-3 minutes squashing with the back of a spoon.
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2. Place the mixture into a fine-mesh strainer and stir over a bowl until all the juice has been separated from the seeds.
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3. Pour the raspberry juice into a saucepan, add the sugar, cocoa and corn flour and bring to the boil stirring with a whisk all the time.
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4. Simmer for a couple of minutes stirring often then gradually add the milk, bring to the boil again and simmer for 2-3 more minutes. Remove from the heat, stir the butter through the sauce and enjoy.
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Top tips for making raspberry chocolate sauce
- Raspberries: Use either fresh or frozen.
- Texture: Use a whisk to stir the sauce as it’s cooking to prevent lumps forming. Use either cocoa or cacao though bear in mind cacao is a tiny bit grainier (check out this collection of 27 everyday healthy cacao recipes).
- Serving: Enjoy hot or cold. The sauce is likely to thicken after a while so just add a bit of milk to get the consistency you want.
- Storing: You can refrigerate leftover sauce, covered, for up to 3 days.
Serving suggestions
This easy chocolate sauce with raspberries is an ideal accompaniment to pancakes! It is perfect to use with either American style thick pancakes or crepes. Here is some easy healthy pancake recipe inspiration for you! (Another delicious sauce recipe you might like is my zesty low sugar orange sauce for pancakes).
If you make this chocolate sauce quite thick it’s delicious as a dip served with banana chunks or strawberries. The sauce is also perfect for pouring over ice cream!
More chocolate and raspberry recipes
If you love chocolate and raspberry recipes you might also enjoy this healthy chocolate french toast recipe. I also used these ingredients in my raspberry quinoa smoothie bowl recipe. Both are delicious breakfast/brunch recipe ideas!
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch
If you make this raspberry chocolate sauce I’d love to know how it turned out for you. Let me know in the comments below, thanks!
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Easy Chocolate Raspberry Sauce
Ingredients
- 100 g raspberries, fresh or frozen 1 cup
- 2 tbsp cacao/cocoa powder
- 3 tbsp sugar
- 140 ml milk of choice
- 1.5 tsp corn flour
- 1 tsp butter or coconut oil
Instructions
- Place the raspberries in a pan and cook over high/medium heat for 2-3 minutes, mashing up with the back of a large spoon and stirring all the time. Transfer the mixture into a fine-mesh strainer, place over a bowl and press and stir for a few minutes to remove the seeds. Discard the seeds.
- Place the raspberry sauce back in the pan, add the sugar, cacao/cocoa and corn flour, bring to boil and simmer for 2 minutes stirring with a whisk all the time. Gradually add the milk, whisking all the time, bring to boil again, then simmer for 2-3 more minutes. Remove from the heat, stir in the butter and serve (or wait for the sauce to cool down first). If the sauce gets too thick after a while just add a bit of milk.
Notes
- Raspberries: Use either fresh or frozen.
- Texture: Use a whisk to stir the sauce as it's cooking to prevent lumps forming. Use either cocoa or cacao though bear in mind cacao is a tiny bit grainier (check out this collection of 27 everyday healthy cacao recipes).
- Serving: Enjoy hot or cold. The sauce is likely to thicken after a while so just add a bit of milk to get the consistency you want.
- Storing: You can refrigerate leftover sauce, covered, for up to 3 days.
Nutrition
RECIPE LINK PARTIES
I am bringing healthy chocolate sauce with raspberries to Free From Fridays.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
I absolutely adore the chocolate and raspberry combination and this sauce can be used in so many dishes! Delicious! Thank you for sharing with #CookBlogShare x
Thanks Kirsty, glad you like it:)
ooooh this sounds delicious. I could just imagine it poured over some vanilla ice cream! x
Thanks Jenny, it’s great with ice cream:)
Such a great take on chocolate sauce! Really like the addition of raspberries, they go so well with chocolate! Delicious!
Thank you, glad you like it:)
This really does sound and look delicious! I’ve pinned the recipe – thanks for sharing ?
Thank you:)
What a delicious sounding chocolate sauce. I love the idea of using raspberries! Eb x
Thanks Eb, I hardly ever use chocolate on its own, I feel the compulsion to have to sneak fibre into it every time:)
Oh my gosh this sounds inspired!I love the sound of it being warm. My son would go potty for it over ice-cream and it’s got a hidden fruit!Perfect!
Thank you, this sauce works with lots of dishes, ice cream being one of them.
I do love chocolate and raspberries together! I want to slather this over everything!
Thank you:)
Oh Yum I love chocolate and raspberries. It would be lovely over icecream too I am sure
Thank you Jacqui, this simple sauce could be used with so many things, ice cream being definitely one of them.
This looks amazing Monika! I would love some on a pancake. x
Thanks Corina, me too, actually, I might make some more today:)
Hi, Monika. The sauce is so perfect to pancakes. Too bad I just had my pancakes… but I could make some again, right? 😀
By the way, I notice that you always use coconut oil. I have tried using coconut oil, but that smell is so strong for baking or any sweets. I wish I would know if the coconut oil’s smell is strong or not before I get one.
Thanks Jhuls! Coconut oil does have a strong smell but it’s quite subtle in baking – you will taste it of course, which is great if you want a bit of coconut flavour in your dish but not ideal if you don’t (in that case I’d use oil or butter).
This sauce sounds so yummy!
Thank you Nancy:)