Ruby Chocolate Ganache (Ruby Chocolate Recipe)
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Made with Callebaut’s ruby chocolate callets, fresh raspberries, butter, and whipping cream, this ruby chocolate ganache recipe works nicely for frosting cakes and cupcakes; piping into macarons, bon bons, and sandwich cookies; filling mini tart shells, or slathering in a thick layer over a pan of brownies or blondies. I also love to roll it into bite-sized chocolate truffles. As a bonus, the natural pink hue makes ruby ganache ideally suited to Valentine’s Day baking and candymaking!
Key Ingredients
- Ruby Chocolate – I first learned about ruby chocolate while earning my Professional Chocolatier’s Certificate at Ecole Chocolat back in 2017. Introduced that same year by Barry Callebaut, this new chocolate variety made a splash as “the fourth kind of chocolate.” Ruby chocolate comes from ruby cocoa beans, which lend the chocolate its signature shade of pink. It tastes quite different from its dark, milk, and white chocolate counterparts; I’d describe ruby chocolate as somewhat tart, with berry-like undertones.You can purchase ruby chocolate callets from Amazon, but Worldwide Chocolate (in the US) and Sous Chef (in the UK) are my go-to suppliers for chocolate products. And if you have some ruby chocolate callets left over, you can make my ruby and cardamom blondies, too.
- Cream – Whipping cream (heavy cream, in the US) combines with the ruby chocolate to make a smooth ganache. Depending on your intended use, you might prefer a thicker or thinner consistency. Adjust the chocolate-to-cream ratio, using less cream for a thicker ganache (best for truffles), or more cream for a ganache with more fluidity (for applications such as spreading, piping, or filling macarons).
- Raspberries – While you can purchase a commercially-made raspberry purée, it’s often expensive and sold in large quantities. Because you’ll only need about 1/4 cup for this ganache recipe, I suggest making your own purée from whole berries. Fresh or frozen raspberries will both work, but you will need a food processor to make the purée.
Tips and Tricks
- Experiment with ruby chocolate. If you’re new to ruby chocolate, build in some time to play around with your temperatures. If I’m doing a project that requires tempering (you don’t need to temper to make this ganache, but might want to if making a chocolate bark or bon bons with the leftovers!) I find that the best temperatures are close to those I use for tempering milk chocolate.
- Start with a small quantity. If you aren’t sure how often you’ll use it and don’t want to commit to a 5.5 lb / 2.5 kg bag, many suppliers (such as Sous Chef in the UK and World Wide Chocolate in the US) sell the Callebaut ruby callets repackaged in smaller amounts. It’s a fun chocolate to experiment with, even if you don’t plan to use it often.
- Allow plenty of time for whisking. When you first combine the cream and chocolate, you’ll see it turn a very dark burgundy color and a fluid texture. This is normal! The more you whisk, the more you’ll promote crystallization, and thicker and lighter the ganache will become. This may take several minutes, so be patient.
- Chill until firm. If planning to roll the ganache into truffles, you’ll need to refrigerate it before scooping. Cover the bowl with clingfilm/plastic wrap and refrigerate until firm enough to roll, about 1-2 hours. In my video, you can see what the ruby ganache looks like after a few hours in the fridge.
ruby raspberry ganache
- Total Time20 minutes
- Yield250 grams (approximately 1 cup) 1x
A ruby chocolate ganache recipe made with raspberries and cream. Ideal for filling macarons, bon bons, and sandwich biscuits; frosting cakes and cupcakes; or rolling into chocolate truffles.
Ingredients
120 grams fresh raspberries (1 cup), puréed and re-weighed to 60 grams (1/4 cup)
150 grams ruby chocolate (3/4 cup; 5 1/3 ounces)
80 milliliters whipping cream (1/3 cup)
30 grams unsalted butter, softened (2 tablespoons)
Instructions
In a high-speed blender or the bowl of a food processor, process 120 grams (1 cup) of fresh or thawed frozen raspberries until smooth:
Pass the purée through a fine mesh strainer to remove the seeds, periodically scraping the bottom of the strainer with a rubber spatula or bench scraper to remove the purée that collects there.
Re-weigh the purèe to 60 grams, or about 1/4 cup.
In a small saucepan, warm whipping cream and raspberry purée over low heat until steaming. Do not boil.
Meanwhile, melt the ruby chocolate over a bain marie or double boiler.
Whisk the warm raspberry cream into the melted chocolate, followed by the butter.
Set aside and allow to rest, uncovered, at room temperature until ready to use.
To use, whisk briskly until thick, smooth, and creamy.*
Use as desired.
Store leftover ruby ganache in an airtight container in the refrigerator for up to 1 week.
Notes
*This may take several minutes, so be patient! For adjusting the fluidity or making ganache for truffles, see my notes in the post above.
How to Use Ruby Chocolate Ganache
Like my classic dark chocolate ganache and my Earl Grey ganache, you can use this ruby version to fill bon bons or sandwich-style biscuits. The same recipe also works for frosting and filling cupcakes, cakes, and tarts. And it’s perfect for filling French macarons.I also like to refrigerate it until firm enough to scoop, then roll it into chocolate truffles.
More Pink Recipes You Might Enjoy
Strawberry Marshmallow Hearts
Rose Simmer Pot
Sparkling Rosé Truffles
Rose Shortbread
Rosewater Marshmallows
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
