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!
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.
OR
2. Let completely cool before rolling for round, dipped truffles OR whipping and using as filling for a cake.
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.
OR
2. Let completely cool before rolling for round, dipped truffles OR whipping and using as filling for a cake.
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