Betty's Red Currant Chocolate Ganache Frosting

Bettyskitchen's picture

Aug. 07, 2013

In this video, Betty demonstrates how to make Red Currant Chocolate Ganache Frosting. This frosting will be used in the next uploadChocolate Lovers' Cake, which is an individual heart-shaped cake for Valentine's Day.


Semisweet chocolate chips 1 Cup (16 tbs)
Heavy cream 3/4 Cup (12 tbs)
Red currant jelly 1/4 Cup (4 tbs) (or any flavor)
Honey 2 Tablespoon (or corn syrup if desired)
Salt 1/4 Teaspoon
Butter 1 Teaspoon



1. In a saucepan, combine cream, red currant jelly, honey, and salt. Stir well and place the pan over low to medium heat, whisk occasionally and cook until small bubbles form around the edge. Remove from heat.

2. Add semisweet chocolate chips to the hot cream mixture. Spread chips out until they make good contact with the cream mixture. Cover with a lid and wait about 2 minutes.

3. Remove the lid and whisk until chocolate melts and the mixture is smooth.

4. Add butter and whisk until well incorporated. Let it sit for a while.


5. Spread over cake, serve and enjoy!


You may use this frosting right away to pour over cakes, cupcakes, etc., or you may let it sit until it is as thick as desired.

You may save extra ganache by putting it in the refrigerator in a sealed container. To use it later, get out what you need and microwave it on low power in 10 second intervals, stirring after each heating until desired consistency is achieved.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 288Calories from Fat 160

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 174 mg7.25%

Total Carbohydrates 32 g10.7%

Dietary Fiber %

Sugars 20 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet