Raspberry Chocolate Ganache Recipe
A decadent, quick and easy raspberry flavored ganache that can be used in so many ways. Cake filling, ice cream topping, truffle fillings, French macaron filling and so much more!
Servings Prep Time
18 ounces 5minutes
Cook Time Passive Time
5 minutes 10 minutes
Servings Prep Time
18 ounces 5minutes
Cook Time Passive Time
5 minutes 10 minutes
Ingredients
Instructions
  1. Crush freeze dried raspberries in to powder
  2. Heat heavy cream to boiling either in the microwave or on the stove top. be careful not to burn it
  3. Pour heavy cream into the chocolate and let sit for 5 minutes
  4. Stir with a whish to incorporate the cream and chocolate. If there are still small pieces of un-melted chocolate you can put in the microwave for 10 seconds to help melt them.
  5. Let ganache sit and cool for 10 minutes
  6. Add the raspberry powder and stir to fully incorporate.
Recipe Notes

Ganache can be stored in a covered container in the refrigerator for up to a week and in the freezer for several months.  Just take out and bring to room temperature before heating to soften.  This will keep the condensation from breaking the ganache.