Description
This ganache is ideal for filling macarons, bon bons, or sandwich-style biscuits, but can also be used for other applications including cakes and tarts. The natural pink tone makes it a perfect fit 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 until steaming (do not boil).
Meanwhile, melt chocolate over a bain marie or double boiler. (If preferred, you can also melt your chocolate in the microwave in 30-second increments, ideally on low or 50% power.) Whisk warm raspberry-cream mixture into the melted chocolate, followed by the butter.
Set ganache aside until ready to use.
When ready to use, whisk ganache until desired consistency is reached, transfer to a piping bag and pipe 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.
- Prep Time: 10 minutes
- Category: Chocolate
- Method: Stovetop
- Cuisine: Sweets