In a high-speed blender or the bowl of a food processor, purée raspberries until smooth. Pass through a fine mesh strainer to remove the seeds, then re-weigh purée to 60 grams (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.