Ganache Filled Raspberries

 

Ganache is one of my weaknesses.  It's so rich, creamy and dreamy I could just die!  Have you ever had it?  I love it in these berries, and also as a filling in French macarons. spread on a graham cracker - and I'm sure there are thousands of other ways to enjoy it.   It's simply divine.  

Last year I shared my favorite homemade hot fudge sauce with you - and I topped my hot fudge sundae with these delicious ganache filled raspberries.  I thought I'd died and gone to heaven. Mmmm, seriously good!

  

These filled raspberries are perfectly wonderful on their own, in fact I think that's the way I'd prefer them.  But they really can fancy up any dessert or ice cream sundae you might be dreaming up.  I thought they'd be perfect to share before Valentines day.  

I hope you can enjoy them soon! 

Xo,

Lu

Ganache Filled Raspberries

these are a fun treat by themselves of they make a pretty garnish

on desserts or ice cream sundaes

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Ingredients:

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1-2 dry pints fresh raspberries

For the Ganache:

¾ cup heavy cream

1 tablespoon butter

dash of sea salt

9 oz bittersweet chocolate (chips OR a bar chopped into small chunks)

Directions:

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Gently wash raspberries and lay to dry on a pile of paper towels. While they are drying make ganache.

For the ganache: Place the chocolate pieces in a stainless steel bowl.  In a small sauce pan heat the cream, butter and salt over medium-high heat . Bring to a boil.  Pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir until smooth.  Place smooth, warm ganache in a plastic bag (and cut one small corner of the bag off to use as a piping bag) or piping bag with round tip.  

Squeeze the ganache into the raspberries and let them set up.  I think these are best fresh.  If you refrigerate them the chocolate will harden.  I personally like the ganache to be soft - it matches the texture of the raspberries. So if you make these ahead of time and want to refrigerate - allow time for them to soften at room temperature before eating.  

Recipe Source:

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Recipe by, Lu.  Ganache recipe adapted from Annie’s Eats.

Here is the recipe for the HOMEMADE HOT FUDGE SAUCE: