Chocolate-Raspberry Sauce

January/February 1993

Your rating: None Average: 3.6 (5 votes)

Raspberry jam adds sheen and a fruity accent to this dessert sauce.

"A quick and easy dessert sauce. I made a great dessert with it- a shortbread cookie w/a small spoonful of sauce, then a scoop of vanilla bean ice cream, followed by another small spoonful drizzled on top, and finished w/ a sprinkling of...
Chocolate-Raspberry Sauce

Makes: 2/3 cup

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  • 1/3 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon arrowroot, or 1 1/2 teaspoons cornstarch
  • 1/4 cup water
  • 3 tablespoons seedless raspberry jam
  • 2 teaspoons framboise, (optional)

Try this recipe with:


  1. Whisk together sugar, cocoa and arrowroot (or cornstarch) in a small saucepan. Gradually whisk in water and jam. Bring to a simmer over medium heat, whisking constantly. Remove from the heat and stir in framboise, if using. Let cool slightly.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 week.


Per serving: 44 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 17 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate

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