Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
10 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1/3 cup seedless raspberry jam
1. Place chopped chocolate in a medium size bowl.
Heat 1/2 cup cream in the microwave, or in a pan, until it reaches a gentle boil.
Pour hot cream oven chocolate, and gently shake bowl to cover the chocolate with the cream.
2. Add the jam and let chocolate sit for about one minute, to soften.
3. Stir the chocolate mixture, with a whisk, in one direction, until the chocolate is fully melted and smooth.
4. Set aside to cool, stirring occasionally, until the ganache is firm enough to pipe.
Store, covered, at room temperature for a day or two, and then refrigerate for a few days.