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ruby raspberry ganache
- Total Time10 minutes
- Yield250 grams (approx. 1 cup) 1x
A ruby chocolate ganache with raspberries and cream. Ideal for filling macarons, bon bons, and sandwich biscuits. Plus a pretty pink hue for Valentine’s Day!
Ingredients
150 grams ruby chocolate* (3/4 cup)
75 grams whipping cream (1/3 cup)
55 grams raspberry purée** (1/4 cup)
25 grams unsalted butter, softened (2 tablespoons)
Instructions
In a small saucepan, combine cream and raspberry purée and warm over low heat until steaming. Do not boil.
Meanwhile, melt chocolate over a bain marie or double boiler. Whisk the warm raspberry-cream mixture into the melted chocolate, followed by the butter.
Set ganache aside and allow to rest, uncovered, at room temperature until ready to use.
When ready to use, whisk until thick, smooth, and creamy.
Use as desired.
Notes
*Depending on how you plan to use it, you might prefer a thicker or thinner ganache. To change the consistency, adjust chocolate-to-cream ratio. Use more ruby chocolate for a thicker ganache, or less chocolate for a ganache with more fluidity.
**You can purchase raspberry purée, but it tends to be expensive and is sold in large quantities, which isn’t always ideal if you just need a little bit. You can easily make your own by puréeing fresh or frozen raspberries in a blender or food processor. You can also substitute raspberry jam if you prefer a sweeter ganache.
Find it online: https://bastecutfold.com/ruby-chocolate-ganache-recipe/