Print

Raspberry Ganache

Raspberry Ganache
Print Recipe

Raspberry Ganache is a rich, creamy dessert topping or filling that perfectly combines velvety dark chocolate with vibrant, fresh raspberry flavor. This luscious ganache melts smoothly on the tongue, enhancing cakes, pastries, and treats with a luxurious fruity freshness. Easy to make with simple ingredients, it’s versatile for frosting, filling, dipping, or drizzling, and customizable to suit your taste or dietary needs.

Ingredients

Scale

Main Ingredients

  • 1 cup Heavy Cream
  • 8 oz Dark Chocolate (60-70% cocoa), chopped
  • 1 cup Fresh or Frozen Raspberries
  • 2 tbsp Unsalted Butter

Optional Ingredients

  • 1–2 tbsp Powdered Sugar (adjust to taste)
  • 1 tsp Lemon Juice or Zest (to brighten flavor)

Instructions

  1. Prepare the Raspberry Puree: Gently simmer fresh or thawed frozen raspberries with 1-2 tablespoons of water until they break down completely. Strain the mixture through a fine sieve to remove seeds. Set aside the smooth puree for later use.
  2. Heat the Cream and Butter: In a saucepan over medium heat, warm the heavy cream and unsalted butter until it just begins to simmer. Avoid boiling to maintain a smooth texture. Once the butter has melted and the mixture is hot, remove from heat.
  3. Combine Chocolate and Puree: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream and butter mixture over the chocolate and let it sit for about a minute to soften. Gradually add the raspberry puree and stir gently until the ganache is silky and glossy.
  4. Adjust Sweetness and Flavor: Taste the ganache and, if desired, mix in powdered sugar and a touch of fresh lemon juice or zest to balance tartness and enhance the flavor.
  5. Cool and Set: Let the ganache cool at room temperature to thicken to your preferred consistency, or refrigerate briefly if you want it firmer for spreading or piping.

Notes

  • Use high-quality dark chocolate (60-70% cocoa) for the best flavor and texture.
  • Strain raspberry puree well to remove seeds and ensure smoothness.
  • Do not overheat the cream; keep it under simmering to prevent graininess or separation.
  • Stir gently and patiently for a glossy, perfectly blended ganache.
  • Chill longer for a thicker texture suitable for piping or making truffles.

Nutrition

Keywords: Raspberry ganache, chocolate ganache, dessert topping, berry filling, creamy ganache, fruit ganache, baking, dessert decoration

Find it online: https://mealsbysarah.com/raspberry-ganache/