1 (12 oz.) pkg. frozen raspberries, defrosted
3/4 c. Dutch process cocoa
3/4 c. heavy cream
4 tbsp. unsalted butter, room temperature
1 1/2 c. sugar
1/3 c. light corn syrup

1. Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill. Set aside.

2. In a medium sized heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries; stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Let the mixture continue to boil slowly for 8 minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving it hot, or cover and refrigerate until needed. It will last for at least a month. The sauce may be reheated slowly. Yield: 2 1/2 cups.