Raspberry Ganache

Makes 2 Cups


  • ¼ cup heavy cream
  • ½ cup raspberry purée (¾ cup raspberries puréed & passed through fine strainer)
  • 2½ tbsp light corn syrup
  • ½ lb bittersweet chocolate (64% cocoa content suggested)
  • 5 tbsp unsalted butter, room temperature
  • 1 tbsp raspberry brandy or liqueur (optional)


  1. For raspberry purée, blend ¾ cup raspberries, then pass through a fine mesh strainer to remove seeds
  2. Bring the cream, purée and corn syrup to a boil over medium-high heat in a small sauce pan
  3. Meanwhile, add chocolate to a double-boiler, and heat to soften
  4. Once at a boil, pour cream mixture over the chocolate to melt it completely, and whisk to combine away from heat
  5. Add the room temperature butter a little at a time, whisking until melted. Mix in raspberry brandy or liqueur (if using)
  6. Cool to a thicker consistency by placing over an ice bath and whisking constantly, or let it sit at room temperature for 1 hour
  7. Use to frost, fill sweet treats, or roll into balls (when thickened) for chocolate truffles. Ganache can be kept refrigerated in an air-tight container for a couple of weeks