Chocolate-Raspberry Ganache Frosting
photo by Saralyn L.
- Ready In:
- 20mins
- Ingredients:
- 4
- Yields:
-
1 1/4 cups
ingredients
- 1⁄3 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1⁄4 cup seedless red raspberry preserves
- 2 tablespoons butter
directions
- In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
- Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
- Let stand for 1 1/2 minutes, or until the chocolate has melted.
- Beat the mixture with a wire whisk until smooth.
- 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.
- *Trywith milk chocolate or white chocolate chips.
- *.
Reviews
-
I was searching for chocolate raspberry frostings and this was one of the few I found - but I'm sure it's the best! We made it slightly healthier by using fat free half and half in place of the cream and sugar-free raspberry jelly. It tastes delicious. We used the electric beater to thicken it after it cooled before spreading it on the cake. My husband thinks this was even better the second day after it solidified into a fudge-like layer on the cake. Definitely a keeper for this chocolate-raspberry lover. Thanks!
RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ