Cook and mash the raspberries in a pan over high heat for a few minutes.
Push the raspberries through fine mesh strainer.
Place raspberry sauce, sugar, cacao, syrup in a pan and bring it to a boil for 2-4 minutes while whisking.
Add the heavy cream and cornflour and let it simmer for 2-3 minutes. (The cornflour is optional if you want a thicker sauce)
Stir in the butter and remove the pan from the stove. If the sauce gets to thick add more heavy cream.
Serve to your favorite dessert!
Calories: 783kcal | Carbohydrates: 72g | Protein: 6g | Fat: 58g | Saturated Fat: 36g | Cholesterol: 194mg | Sodium: 165mg | Potassium: 423mg | Fiber: 11g | Sugar: 46g | Vitamin A: 2104IU | Vitamin C: 31mg | Calcium: 120mg | Iron: 2mg