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!
Ganache Filled Raspberries
these are a fun treat by themselves of they make a pretty garnish
on desserts or ice cream sundaes
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)
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 by, Lu. Ganache recipe adapted from Annie’s Eats.
Here is the recipe for the HOMEMADE HOT FUDGE SAUCE: