Chocolate and Raspberry Ganache

1. 1

   Melt the chocolate in the microwave until liquid, about 45C.

2. 2

   Put the pureed raspberries in a small pot and heat until 50-60C.

3. 3

   Put the melted chocolate a bowl and mix in the raspberries 1/3 at a time.

4. 4

   Once you have mixed Step 3 well, add the butter and mix until smooth and evenly incorporated.

5. 5

   Pour into a storage container, cover the surface with plastic wrap, then the the bowl with plastic wrap, and let cool.

6. 6

   It's ready when thickened!

* Per serving · 4 servings · Values may vary.

No additional tips available.