Velvety chocolate blended with a tart raspberry reduction. Does it get any better? Probably not. This easy, chocolate raspberry ganache will have you searching for things to dunk. Strawberries? Apples? Pears? Potato chips? Carrot sticks? Baby kosher dills? Why not?
Try it on rosemary lamb. Your mouth won’t complain. In fact, there’s a high likelihood your taste buds will throw a parade in your honor.
LET’S GET COOKIN’
- dark chocolate
- fresh raspberries
- lemon zest
- heavy cream
Warsh those raspberries and combine them with the water, and mint leaves. This is the foundation of your chocolate raspberry ganache. I love using a small saucepan. It’s the right tool for the job. Set that on medium-low and cover.
After about 4-minutes, this concoction should boil. Stir those mint leaves around, so they provide the maximum amount of infusion. Reduce heat. Let simmer for another two [ish] minutes.
Strain with your “decent strainer” to ensure that your raspberry infusion is seed-free. Remember, “seed-free is the way to be.” [That should totally be a t-shirt.]
Add in your lemon zest and sugar to your strained infusion. Return this wonderfully bright liquid to the stovetop on low heat. Reduce on a low, simmering boil until the bubbles are lethargic. An additional 4-minutes.
The chocolate in our chocolate raspberry ganache comes next. Spoiler: IT’S SUPER EASY!
In a separate microwavable bowl, combine chocolate and cream. Microwave for 20-30-seconds or until soft. Stir while hot. DO NOT OVER-MICROWAVE YOUR CHOCOLATE CREAM MIXTURE!
Stir chocolate until smooth and glossy. Now it’s a ganache! Combine your hot ganache with your hot raspberry reduction. Stir until smooth.
Top Tip: Overheated chocolate will separate and look clump. Also, if you let the raspberry reduction cool too much you’ll end up with chocolate raspberry ganache lumps. Just so you know.
Now it’s time to blow some serious minds with the delicious you just made! Enjoy!
Does the chocolate raspberry ganache freeze?
Oh, yes. You can freeze it and save it for when you’re feeling the chocolate raspberry urge. A simple 20-40 seconds in the microwave will perk it right back up.
Can you make ganache with half and half?
Absolutely. If you’re in a pinch or don’t want to go to the store, it’ll work. It lowers the fat content in the ganache, but it won’t destroy the ganache.
What’s the difference between heavy cream and whipping cream?
Heavy cream and whipping cream are INCREDIBLY SIMILAR. Heavy cream has a fat content of about 36% whereas whipping cream is a bit lower, something in the 30% fat content range.
Can you make ganache with milk?
Technically, yes, though I wouldn’t suggest it as you’ll be sacrificing rich milk fat and your ganache will be a bit thin. Milk fat is anywhere from 0% for skim milk up to 3.25% for whole milk. This isn’t ANYWHERE NEAR the 36% milk fat you’ll get from heavy cream. Think about using water for ice cream. Don’t go there. You need the fat for this chocolate raspberry ganache.