Raspberry Ganache with White Chocolate
Elevate your dessert game with this luscious Raspberry Ganache with White Chocolate. This delightful treat features a creamy, velvety texture paired with the vibrant flavor of real raspberries, making it an ideal choice for frosting cakes, cupcakes, or even as a sumptuous filling for pastries. Perfect for busy weeknights or elegant gatherings, this versatile ganache is simple to make and will impress all who taste it.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: No cooking involved
- Cuisine: American
Ingredients
Scale
- 17 grams freeze-dried raspberries
- 315 grams white chocolate chips
- 200 grams heavy cream
Instructions
- Prepare raspberry powder by pulsing freeze-dried raspberries in a food processor until fine, then sift out any seeds.
- Melt white chocolate chips in a heatproof bowl in the microwave for 30 seconds.
- Heat heavy cream in another bowl until bubbles form around the edges (1-2 minutes).
- Pour hot cream over melted chocolate and let sit for 30 seconds.
- Mix gently with a rubber spatula until smooth; blend further if needed using an immersion blender.
- Cool at room temperature for 30 minutes, then cover and chill in the refrigerator for at least two hours.
- Once chilled, whip ganache on medium speed until fluffy and lighten in color.
- Use to frost cakes or fill pastries as desired.
Nutrition
- Serving Size: 1 tablespoon (30g)
- Calories: 145
- Sugar: 12g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 30mg