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    Raspberry Chocolate Frosting


    Source of Recipe


    BHG 1999

    List of Ingredients




    10 ounces frozen red raspberries in syrup thawed
    1 envelope unflavored gelatin
    12 ounces semisweet chocolate pieces (2-cups)
    1/4 cup light-colored corn syrup
    1 1/2 cups whipping cream
    1 teaspoon vanilla

    Recipe



    Press undrained raspberries through a sieve; discard seeds. (You should have about 1 cup puree.) In a heavy medium saucepan combine the puree and gelatin; let stand 5 minutes. Cook and stir until gelatin is dissolved; set aside. Meanwhile, in another saucepan heat and stir chocolate pieces over low heat until smooth. Stir in corn syrup until smooth. Stir in whipping cream and vanilla until smooth. Stir in raspberry mixture; heat and stir until smooth and no flecks of chocolate remain. Transfer to a large mixing bowl. Cover and refrigerate about 2 hours or until thoroughly chilled, stirring occasionally. Beat with an electric mixer until fluffy.

    Notes: "This whipped, truffle-style frosting performs a holiday miracle by being simultaneously light and rich. Makes enough to fill and frost a two-layer cake. "

 

 

 

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