Ruby Chocolate Ganache (Ruby Chocolate Recipe)

A ruby chocolate ganache recipe with fresh raspberries, cream, and ruby chocolate callets. Pink in color and berry-tart in flavor, this ruby chocolate ganache is ideal for filling macarons, bon bons, and sandwich cookies; frosting cakes and cupcakes; or rolling into ruby chocolate truffles.

Why Make This Ruby Chocolate Recipe?

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!

What is 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.

If you haven’t tried ruby chocolate yet, I’d suggest ordering a bar for tasting. It tastes quite different from its dark, milk, and white chocolate counterparts; I’d describe ruby chocolate as somewhat tart, with berry-like undertones.

In fact, it’s the distinctive tartness of this chocolate that lends itself so nicely to pairing with berries, such as raspberries or strawberries. I enjoy using Callebaut’s ruby chocolate to make mendiants or chocolate bars, often with the addition of freeze-dried raspberries or freeze-dried strawberries. Nuts like almonds and pistachios also pair nicely with this unique chocolate.

Ruby Chocolate Ganache Ingredients

To make this ruby ganache recipe, you’ll need:

• Ruby Chocolate – 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. 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.
• Raspberries – Fresh or frozen raspberries will both work. See my notes on raspberry purée, below.
• Butter – Melted into the chocolate-cream mixture, unsalted butter makes an ultra-creamy ganache.

Notes on Raspberry Purée

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.

To do so, blitz 120 grams (1 cup) of fresh or thawed frozen raspberries in a food processor 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:

Then re-weigh the purèe to 60 grams, or about 1/4 cup:

Notes on Working 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 for 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, but your mileage may vary.

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 callets repackaged in smaller amounts. It’s a fun chocolate to experiment with, even if you don’t plan to use it often.

How to Make Ruby Chocolate Ganache

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, like these heart-shaped macs I made for Valentine’s Day:

I also like to refrigerate it until firm enough to scoop, then roll it into chocolate truffles.

Depending on how you plan to use your ruby chocolate ganache, you might prefer a thicker or thinner consistency. To change the consistency, adjust the chocolate-to-cream ratio, using more callets for a thicker ganache, or less chocolate for a ganache with more fluidity.

Whisking Ruby Chocolate Ganache

When you first combine the cream and chocolate, you’ll notice a very dark burgundy color and a fluid texture:

The more you whisk, the thicker and lighter the ganache will look. This may take several minutes, so be patient!

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 the video above, you can see what the ruby ganache looks like after a few hours in the fridge.

Make-Ahead and Storage Suggestions

Store ruby chocolate ganache in a tightly covered bowl or airtight container in the refrigerator for up to five days.

More Valentine’s Day recipes you might enjoy:

Strawberry Marshmallow Hearts
Chocolate Covered Cherry Cordials
Sparkling Rosé Truffles
Red Wine Truffles
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!

Print