White Chocolate Ganache Raspberries – a delicious recipe with Heavy Cream, White Chocolate Chips, Fresh Raspberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Note: Requires advance preparation.
2
Microwave heavy cream in a glass measuring cup to boiling. (Watch so it doesn't boil over!)
3
Add white chocolate (I used Ghirardelli white chocolate chips); allow them to soften for 2 minutes, then stir until combined.
4
Cool mixture to room temperature, then cover and refrigerate at least 2 hours (or overnight.)
5
When completely chilled, whip with an electric mixer until soft peaks form. Place ganache in a pastry bag with a narrow tip.
6
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.
7
These are great on cakes or cupcakes, or as a delicious sidekick to your favorite ice cream sundae.
146
kcal
Calories
12
g
Fat
9
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1/3 cups Heavy Cream, 1/3 cups White Chocolate Chips, 1/2 pints Fresh Raspberries.
Yes, White Chocolate Ganache Raspberries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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