Bittersweet Chocolate Raspberry Ganache

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When you want a creamy and dense raspberry-flavored ganache filling, this is the one I grab for. I use it often with our trusty French Macarons Recipe.

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.

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