This Easy Chocolate Sauce with Raspberries is the perfect accompaniment to pancakes, ice cream, yogurt or 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 easy chocolate sauce. I wanted this raspberry chocolate sauce to be as smooth as possible. However, there is no need to discard the seeds, you can add them to a smoothie or muffins.
How to make raspberry chocolate sauce
This recipe is incredibly easy to make! Start by preparing the raspberries. Fry them over a fairly high heat for a few minutes squashing with the back of a spoon. Place the mixture into a fine-mesh strainer and stir over a bowl until there are only seeds left in the strainer. Then pour the raspberry sauce into a saucepan, add the sugar, cocoa, corn flour and vanilla extract and bring to the boil. Simmer for a couple of minutes whisking all the time, then gradually add the milk, bring to the boil again and simmer for a few minutes whisking often. Add the butter, remove from the heat and enjoy your chocolate raspberry sauce!
The easy chocolate sauce recipe is moderately sweet but you can use more sugar if you like.
What consistency does this sauce have
If you scroll down to the list of ingredients below you will notice that I’ve suggested using up to half a cup of milk. You may want to use a little less than half if you want the sauce to be quite thick. The sauce is likely to thicken if left standing so just add a bit of milk to get the consistency you want. It’s best served hot.
I usually use cacao rather than cocoa powder in my chocolate recipes but it is perfectly ok to use cocoa instead if you prefer it or can’t get any cacao.
How much sauce will I get
The proportions used in this easy chocolate sauce recipe will produce enough sauce to serve 3 fairly hungry people (that’s if you make this sauce to pour over pancakes). But if you make a large batch of pancakes and need more sauce simply double the ingredients.
This healthy easy chocolate sauce 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 super delicious poured 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 (made with frozen raspberries). I also used these ingredients in my quinoa raspberry smoothie bowl recipe. Both are fantastic breakfast/brunch recipe ideas!
This Easy Chocolate Sauce with Raspberries is the perfect accompaniment to pancakes, ice cream, yogurt or desserts. It is gluten free, super easy to make 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.
- 1 cup frozen raspberries
- 2 tablespoons cacao/cocoa powder
- 3 tablespoons sugar
- one-third - half cup milk, any, I used semi-skimmed but you can use any
- half teaspoon corn flour
- half teaspoon vanilla extract
- 1 tablespoon butter or coconut oil
Place the raspberries in a saucepan and cook over high/medium heat for approx. 4 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 (you can add the seed mixture to a smoothie).
Place the raspberry sauce back in the saucepan, add the sugar, cacao/cocoa, corn flour and vanilla extract, 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, then simmer for a few more minutes. Add the butter, stir and remove from the heat.
Best served hot. If the sauce gets too thick just add a bit of milk.
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