White Chocolate & Raspberry Ganache

Ingredients

• 2 tsp Thickened cream
• 350 g White chocolate
• 100 g Raspberries (Fresh or frozen; the source uses frozen raspberries when fresh are out of season.)

Steps

1. 1

   Put the raspberries into a small saucepan and cook over medium-high heat until they begin to cook through and disintegrate.

2. 2

   As the raspberries heat, use a fruit masher to break them up further and mix them until they are melted and mashed.

3. 3

   Reduce the heat to low. If you prefer a seedless ganache, strain the mashed raspberries now, before adding the cream and chocolate. Otherwise, leave the seeds in.

4. 4

   Add the thickened cream to the raspberries and keep the saucepan over low heat.

5. 5

   Add the white chocolate and stir gently over low heat until it has completely melted. Keep the mixture from becoming very hot; the source notes that melting took about five minutes at low temperature.

6. 6

   Remove the saucepan from the heat and let the ganache cool.

7. 7

   Keep the ganache in the refrigerator until ready to use. The source suggests it can last for about five days to one week.

Notes

The ganache may be left seeded or strained before adding the cream and chocolate for a smoother texture. Suggested uses include macaron filling, cheesecake, and topping ice cream. Refrigerate until ready to use. The source estimates a refrigerated shelf life of about five days to one week.

Nutrition per serving

• dessert
• ganache
• no-bake
• refrigerated
• macaron filling
• chocolate
• fruit