This recipe goes with Raspberry Soufflés with Bittersweet Chocolate Sauce
Oxmoor House JANUARY 2004
Stir together cocoa and sugar in a small saucepan. Gradually stir in water until smooth. Stir in corn syrup and liqueur. Bring to a boil over medium heat; boil, stirring constantly, 2 minutes or until thick. Remove from heat and cool completely.
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