Chocolate-Raspberry Ganache Frosting

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Total Time
20 mins
0 mins

Delicious on chocolate or white cakes.

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  • 13 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 14 cup seedless red raspberry preserves
  • 2 tablespoons butter


  1. In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
  2. Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
  3. Let stand for 1 1/2 minutes, or until the chocolate has melted.
  4. Beat the mixture with a wire whisk until smooth.
  5. Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
  6. *Trywith milk chocolate or white chocolate chips.
  7. *.