Chocolate-Raspberry Ganache Frosting

"Delicious on chocolate or white cakes."
 
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photo by Saralyn L. photo by Saralyn L.
photo by Saralyn L.
Ready In:
20mins
Ingredients:
4
Yields:
1 1/4 cups
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ingredients

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

Questions & Replies

  1. Can you substitute raspberry jam for the preserves?
     
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Reviews

  1. I made a cherry variation, using some of the extra cherry syrup from a can of cherry pie filling in place of the raspberry preserves. Yum!
     
  2. Heavenly tasting! We thought this was fantastic! I used it as a drizzle over I chocolate pound cake and it really "made" the cake. It was very silky smooth and rich. Thanks for a keeper! I'll be using this again.
     
  3. Great ganache. I used it as a filling to a two layer chocolate cake "The only chocolate cake recipe you'll ever need" #26370. It was good, loved the texture. Next time, I will add a little more raspberry preserves. Thank you for the posting.
     
  4. 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!
     
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