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Raspberry Ganache with White Chocolate

Raspberry Ganache with White Chocolate

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Indulge your sweet tooth with this delightful Raspberry Ganache with White Chocolate! This creamy, luscious dessert sauce is bursting with the vibrant flavor of raspberries, perfectly balanced by the sweetness of white chocolate. Whether you’re frosting cakes, filling cupcakes, or simply enjoying it by the spoonful, this ganache is sure to become a favorite in your kitchen. With just a few simple steps, you can elevate your desserts and impress family and friends alike. Plus, it’s make-ahead friendly, so you can prepare it in advance and store it for whenever the craving strikes!

Ingredients

Scale
  • 17 grams freeze-dried raspberries
  • 315 grams white chocolate chips
  • 200 grams heavy cream

Instructions

  1. Prepare raspberry powder by blending freeze-dried raspberries until fine and sift to remove seeds.
  2. Melt white chocolate chips in a heatproof bowl in the microwave for about 30 seconds; stir in raspberry powder.
  3. Heat heavy cream until simmering around the edges (1-2 minutes in the microwave).
  4. Pour hot cream over melted chocolate mixture; let sit for 30 seconds.
  5. Gently mix until smooth; use an immersion blender if needed for extra smoothness.
  6. Allow ganache to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until desired thickness is achieved.
  7. Whip ganache before serving for added fluffiness.

Nutrition