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White Chocolate Ganache Raspberries

by on September 12, 2011 in Desserts September 12, 2011 Desserts
See post on Kimby’s site!
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Level: Easy

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Description

These little gems are the crowning touch to cakes, cupcakes, sundaes and more. Use your imagination. (Or eat them as is!)

Ingredients

  • ⅓ cups Heavy Cream
  • ⅓ cups White Chocolate Chips
  • ½ pints Fresh Raspberries

Preparation

Note: Requires advance preparation.

Microwave heavy cream in a glass measuring cup to boiling. (Watch so it doesn’t boil over!)

Add white chocolate (I used Ghirardelli white chocolate chips); allow them to soften for 2 minutes, then stir until combined.

Cool mixture to room temperature, then cover and refrigerate at least 2 hours (or overnight.)

When completely chilled, whip with an electric mixer until soft peaks form. Place ganache in a pastry bag with a narrow tip.

Rinse raspberries and allow to dry thoroughly. (Pat gently with a paper towel if necessary.) Fill each raspberry with ganache. Refrigerate until ready to serve.

These are great on cakes or cupcakes, or as a delicious sidekick to your favorite ice cream sundae.

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Profile photo of Dawnye7

Dawnye7 on 9.14.2011

I love the idea of just eating them!

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