White Chocolate Ganache Raspberries

1. 1

   Note: Requires advance preparation.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 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. 7

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

* Per serving · 4 servings · Values may vary.