Easy Chocolate Raspberry Sauce
This easy chocolate sauce with raspberries is the perfect accompaniment for pancakes, ice cream, yogurt or desserts. It is gluten free and suitable for dairy free/vegan diets.
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 4 people
- 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
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.
- 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: 1serving | Calories: 87kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 25mg | Potassium: 122mg | Fiber: 2g | Sugar: 12g | Vitamin A: 88IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg