Ingredients
- 17 grams freeze-dried raspberries
- 315 grams white chocolate chips
- 200 grams heavy cream
Instructions
- Blend freeze-dried raspberries into a fine powder and sift out any seeds.
- Melt white chocolate chips in a heatproof bowl using the microwave for 30 seconds.
- Heat heavy cream in another bowl just until bubbles form around the edges.
- Combine hot cream with melted chocolate and raspberry powder; let sit for 30 seconds before stirring until smooth.
- For an ultra-smooth consistency, use an immersion blender or food processor.
- Cool at room temperature then refrigerate for at least 2 hours to thicken.
- Optionally whip ganache with an electric mixer until fluffy before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 7g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg