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Raspberry Chocolate Frosting




Source of Recipe


unknown


List of Ingredients




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


Recipe



1 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.
2 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.


Yield: 4.00 cups