Chocolate Raspberry Ganache
Ganache is a sort of thin chocolate frosting. It will thicken in the refrigerator, or can be left out for a sauce.
1 c. raspberries
1/4 c. sugar
approx. 1/4 c. water
1/2 c. heavy whipping cream
2 oz. finely chopped bittersweet chocolate
In a medium saucepan boil raspberries, sugar and enough water to keep the berries from scorching. Boil 10-15 minutes or until berries have more or less dissolved. Drain through a mesh strainer, pressing hard on the solids to get all the liquid out. You should end up with 1-2 tbsp of thick syrup (called coulis).
In a small saucepan heat whipping cream. When it comes to a simmer but not quite boiling, add chocolate, take off heat and stir very well. Pour in coulis, and stir again.
1 c. raspberries
1/4 c. sugar
approx. 1/4 c. water
1/2 c. heavy whipping cream
2 oz. finely chopped bittersweet chocolate
In a medium saucepan boil raspberries, sugar and enough water to keep the berries from scorching. Boil 10-15 minutes or until berries have more or less dissolved. Drain through a mesh strainer, pressing hard on the solids to get all the liquid out. You should end up with 1-2 tbsp of thick syrup (called coulis).
In a small saucepan heat whipping cream. When it comes to a simmer but not quite boiling, add chocolate, take off heat and stir very well. Pour in coulis, and stir again.