Raspberry Chocolate Ganache | Raspberry Puree based Ganache with Milk and Dark Chocolates!

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Raspberry Chocolate Ganache

50g cream
100g raspberry puree
12g honey or inverted sugar
90g 64% or 58% chocolate (I often use Cacao Barry: https://amzn.to/3xKbFJZ )
60g 38% or 36% chocolate (I often use Cacao Barry: https://amzn.to/3Lyn317 )
20g butter
1g salt


Bring the cream and puree to a scald and pour over the honey and chocolate. You can do this in your microwave or in a saucepan—just make sure not to boil the cream! (Note: if you are working in a cool or cold kitchen, you might want to pre-melt the chocolate at least partially in a double boiler or microwave first).

Use a whisk or spatula to stir the hot cream through the melting chocolate, then switch to an immersion blender. After everything is combined, add in the butter and salt. Emulsify until homogenous.

Transfer the ganache to a bowl or plastic lined sheet pan, and cover the surface with plastic wrap on contact.

Cool completely at room temperature (at least a few hours before using).


NOTE:

If you transfer the ganache to your refrigerator or freezer, you will likely need to partially melt then re-emulsify the ganache to return it to it’s original consistency!



Final Notes:

If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement

Because everyone uses such different amounts of fillings, I don't like to even speculate how many macarons each filling recipe will yield! To measure how much ganache you need for your batch of macarons, first weigh your standard macaron shell. Next, pipe the amount of ganache you like and weigh it again. Calculate the weight of ganache you will need for your batch of macarons, and adjust the recipe accordingly.

Thanks for watching and I'll see you next time!

Maddie

Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io

Find me on Instagram! @maddiebrehm —   / maddiebrehm  
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