Raspberry Ganache with White Chocolate
Indulge in the delightful experience of making Raspberry Ganache with White Chocolate, a creamy and luscious treat that elevates any dessert. This ganache beautifully combines real raspberry flavor with smooth white chocolate, making it perfect for frosting cakes, filling cupcakes, or simply enjoying on its own. Whether you’re hosting a gathering or treating yourself on a cozy night, this versatile recipe is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 20 servings 1x
- Category: Dessert
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 17 grams freeze-dried raspberries
- 315 grams white chocolate chips
- 200 grams heavy cream
Instructions
- Prepare the Raspberry Powder: Blend freeze-dried raspberries in a food processor until fine and sift out any seeds.
- Melt the White Chocolate: In a heatproof bowl, microwave white chocolate chips for 30 seconds. Stir in the raspberry powder.
- Heat the Cream: Microwave heavy cream until bubbles form (1-2 minutes).
- Combine: Pour hot cream over the chocolate mixture and let it sit for 30 seconds before gently folding until smooth.
- Blend: Use an immersion blender or food processor to achieve a silky texture.
- Chill: Let cool at room temperature for 30 minutes, then refrigerate for at least two hours.
- Whip: Beat ganache with an electric mixer until fluffy and lighter in color.
- Decorate: Use to frost cakes or fill desserts as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 7g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg