Chocolate is typically paired with fruits because these two complement each other. The kind of fruit that is mostly paired with chocolate are berries because berries have a tang that cuts through the richness of chocolate. Raspberries in particular are the quintessential type of berries for presentation and flavor.
If we were to rank the kinds of berries, raspberries would be on top because of its sophisticated flavor and appearance. Raspberries are so pleasant to the eye that if you see confections with them, you’re bound to eat that.
An amazing chocolate raspberry sauce is perfect to top over your favorite ice cream, cheesecake, pudding and other angel-like desserts.
How to make chocolate raspberry sauce
To make an amazing chocolate raspberry sauce isn’t complicated. It’s very simple. There won’t be any double boiling or chopping of any kind.
You don’t have to worry about creating a coulis either. You also don’t have to go all out with the kind of chocolate to use because raspberry simply goes well with any kind of chocolate.
In this recipe, we will be using cocoa powder – easy, simple and widely available. If you find yourself torn between throwing raspberries that are almost in zombie form and eating them, don’t fret. You can easily turn it into a chocolate sauce.
In a saucepan over high heat, bring the raspberries to a heavy simmer for a couple of minutes and mash them. Push the raspberries through a fine-mesh strainer to get rid of seeds or other unpleasant solids from the berry.
In a different saucepan, bring the mashed raspberry, sugar, cocoa powder and syrup to a heavy simmer for 2-3 minutes while whisking.
Add the heavy cream and optional cornflour if you wish and let it simmer for another 2 minutes. Stir in the butter and then remove the pan from the heat.
If the sauce is too thick for your liking, you may add more heavy cream but not too much as not to alter the flavor of the chocolate sauce.
Chocolate raspberry sauce for cheesecake
Cheesecake is such a special dessert. It’s so simple yet so delectable. The classic cheesecake is usually served naked, on its own and it’s delicious that way.
Some cheesecakes are served with fruits or chocolate sauce on top to spice things up. Let’s go with spicing things up.
Cheesecake is a great “blank canvas” for sauces like coulis, caramel and chocolate because of the neutral creaminess. When you add sauces with a tang or with richness, it adds to the cheesecake experience, making it taste way more delicious.
Chocolate raspberry sauce is the perfect sauce for cheesecake because it’s the best of both worlds – chocolate and the tang of berries.
The complementing flavor of the chocolate with the raspberry marries the creaminess of the cheesecake. It cuts through the heavy layer of cream cheese goodness and even goes well with the graham base crust.
Not only does it taste good together but it looks good together as well.
Not only can you top the chocolate raspberry sauce on the cheesecake but you can also mix in the chocolate sauce into the cheesecake batter itself before baking.
What other desserts go well with chocolate raspberry sauce?
Chocolate raspberry sauce goes well with any dessert with the base ingredients of flour, sugar, butter, and maybe eggs. These desserts are usually chiffon, butter cake, genoise, pound cake, bundt cake and the list goes on.
The reason why chocolate raspberry sauce goes so well with these desserts is that desserts are relatively subtle in flavor, the sauce will stand out more – this is also why it goes so well with the plain cheesecake.
You can also have your chocolate raspberry sauce with fluffy pancakes, crepes and even on top of more fresh raspberries. The list of desserts to pair this sauce with endless.
There’s so much you can do with it so make a nice big batch. It won’t last long in your fridge.
Chocolate Raspberry Sauce
- 1 cup raspberries
- 2-3 tbsp cacao powder
- 2 tbsp sugar
- 1 tbsp syrup
- ½ cup heavy cream
- 1 tbsp butter
- 1 tbsp corn flour optional for thicker sauce
- 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!