Raspberry Ganache

By norsegal8

This most unique and glorious of ganache frostings is ideal for special occasions. Be sure to use imported white chocolate that contains pure cocoa butter.
The intense puree adds a tangy undertone and lingering taste of raspberries to the chocolate, creating a subtle reddish brown gleam. A small amount of while chocolate tames the tartness of the raspberries

Ingredients

• 12 ounces bittersweet chocolate
• 3 ounces white chocolate
• 1 cup heavy cream
• 1/2 cup Raspberry Sauce, lightly sweetened
• 1 1/2 tablespoons Chambord (optional)

Details

Servings 3

Preparation

Step 1

Break the chocolate into pieces and process in a food processor until very fine.
Heat the cream and raspberry puree in a saucepan or microwave on high power to the boiling point.
With the motor running, pour the cream mixture through the feed tube in a steady stream. Process a few seconds more until smooth.
Transfer to a bowl and stir in the optional Chambord. Allow to cool for several hours until the mixture reaches frosting consistency.

TIP: Raspberry ganache makes an excellent glaze but needs to be slightly thinner. Add warm cream of more Chambord by the tablespoon until the icing reaches glazing consistency. To avoid air bubbles, do not use the food processor.