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Tuesday, 10 November 2015

Raspberry Dark Chocolate Ganache

A simple, and delicious raspberry chocolate ganache recipe.   This is delicious when used as a filling in cake, too!  The flowers on top aren't quite poppies, but close enough to seem appropriate to post close to Remembrance Day.  Enjoy!
GF Raspberry Dark Chocolate Ganache
A variety of truffles with ganache fillings.  The flower-topped chocolates have the raspberry dark chocolate ganache filling.  

Raspberry Dark Chocolate Ganache
For use in truffles or cake fillings

In a saucepan, bring to boil over medium heat:
1/2 cup butter
1/2 cup heavy cream
1/4 cup high quality raspberry jam (with or without seeds, depending on preference) (you can add a drop or two of raspberry flavoring, but I tend to prefer the taste of a high-quality jam). 

Remove from heat and pour over:
8 oz high quality semi-sweet or dark chocolate

Mix thoroughly until smooth.  You have two options:
1. Let cool slightly before using as fillings in molded chocolates OR as a rich filling in a cake.
2. Let completely cool before rolling for round, dipped truffles OR whipping and using as filling for a cake.  

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