White Chocolate-Raspberry Ganache recipe

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Ingredients

2 ounces heavy whipping cream
8 ounces white chocolate, chopped
1 teaspoon raspberry extract
1 drop pink gel food coloring

Nutrition Info

122.6 calories
carbohydrate: 10.8 g
cholesterol: 10.5 mg
fat: 8.4 g
fiber: : -
protein: 1.4 g
saturatedFat: 5.1 g
servingSize: -
sodium: 21.7 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chopped white chocolate into a heat-resistant bowl. Pour heavy cream into a microwave-safe bowl and heat in the microwave in 10 second intervals, making sure it doesn't boil. Pour hot cream over white chocolate and let sit for 3 minutes. Slowly stir until chocolate melts and combines with cream. Stir in raspberry extract and mix until smooth. Stir in food coloring.

Recipe Yield

12 servings

Recipe Note

Creamy pink ganache with a raspberry flavor. Fill a pastry bag with this luscious mixture and pipe into cooled macaron cookies or use to decorate sugar cookies.

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