Place over a pan of hot water ensuring the water doesn’t touch the base of the bowl. If there are still small pieces of un-melted chocolate you can put in the microwave for 10 seconds to help melt them. If you’re wondering how to use your leftover white chocolate, below are 9 fabulous recipes courtesy of my blogging buddies to provide inspiration! Example – 8 ounces of chocolate to 4 ounces of heavy cream. Disclosure: I may be an affiliate to some of the products I recommend in my posts and pages. Cover a baking sheet with foil or waxed paper. There’s a lot of love which goes into making some homemade chocolates, far more than the identical sweets born on a mechanised production line. This will keep the condensation from breaking the ganache. * This post was originally posted in February 2018 and has been updated to bring it into the style of the new look Only Crumbs Remain*. Ensure that each chocolate mould is completely covered. To fill the chocolates Once the chocolate in the mould has completely set and the ganache has cooled put half of the raspberry cream into a piping bag (no nozzle required). 🙂 x, Thankyou Jo, it's one of my favourite flavour parings 😀Angela x, Your email address will not be published. Cut off the tip of the piping bag and pipe the filling into the chocolate moulds. Thanks for sharing them with #WeShoudCocoa. This will thicken the ganache and it will have a slight texture. For a semi-sweet or dark chocolate ganache the standard ratio is 2:1. Making them petite and one serving sized and filling them with raspberry compote, raspberry chocolate ganache and Chantilly cream. Polish with a piece of kitchen paper. Hello! Melt the white chocolate to 43℃ / 110℉. White chocolate and raspberry is a great combination and I'm now lusting after raspberry cream. You can also whip it for a nice, pipeable frosting consistency when it is has cooled to about peanut butter consistency. Thank you in advance for your support. It will melt very quickly so be careful! You can make a good ganache even using  Ghirardelli Semi Sweet Chocolate Chips. I will definitely try these just for fun even though Valentine's day is over! Be careful not to take it any higher than this temperature as it could soon seize and become unworkable! Refrigerate for 45 minutes to 1 hour to let the truffle filling harden but still workable. Stir with a whish to incorporate the cream and chocolate. The leftover chocolate can be poured into a bowl lined with greaseproof paper, left to set and then wrapped up in the paper for use another day. Learn how your comment data is processed. You can either use the raspberry powder or whole raspberries and powder them yourself. Since then I have used this decadent raspberry chocolate ganache for cake fillings and French Macaron fillings. I am a professional cake and sugar artist sharing my passion for making sweet things beautiful. Aw thankyou Kat 🙂 Hahaha, it does take a bit of time I must admit but to be honest I think a treat like this deserves tempered chocolate – it brings such a lovely snap and as you say shine to chocolate that is only melted. To prepare the mould, ensure that it is thoroughly clean and dry, paying particular attention to the ‘corners’ and edges of the moulds. Check that all of the surfaces have been completely covered in chocolate. Thanks so much for sharing with #CookOnceEatTwice x, Thankyou Corina, it's one of the flavoures which gets eaten first if e have a box of chocolates. A decadent, quick and easy raspberry flavored ganache that can be used in so many ways. After a batch of ganache has cooled and become hard your can re-soften it by warming it in the microwave in 10 second bursts. cut into small pieces or use chocolate chips or baking drops, Crush freeze dried raspberries in to powder, Heat heavy cream to boiling either in the microwave or on the stove top. Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together. I would love to know how you got on – Tag me on Instagram. Dark Chocolate Raspberry Ganache Frosting and Filling: Instead of white chocolate, 20 ounces semi-sweet or bittersweet dark chocolate (or 20, 1-ounce squares) or 20 ounces semi-sweet chocolate chips (3 1/3 cups) White Chocolate Mint Ganache Frosting and Filling Dark chocolate (60% or 70%),chopped Put the whipping cream, raspberry puree, glucose syrup in a small pan, bring to boil. Ganache can be flavored with many things including flavor extracts, syrups and compounds. Now let your ganache sit and cool a bit. You're welcome Corina, it's a great linky 🙂Angela x. I love chocolates, and white chocolate is so good! I want to inspire you and show you how. These look wonderful and so professional too. You could use a raspberry compound but I have found it doesn’t quite have that fresh raspberry flavor and it pretty pricy! You don’t want to add the powdered raspberries when the ganache is still hot. Stir well. Return the mould the right way round and place on the work surface. To me this imparts the most true raspberry flavor. A few bigger chunks are not a problem, just make sure a majority of it is fine powder. Your email address will not be published. Set aside to cool a little. These look absolutely delicious 🙂, These look perfect Angela! !Angela x, These look beautiful Angela and I love the sound of that flavour combination! Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the … Stirring well in between. You can find a copy of our privacy policy HERE. x, Aww thankyou Kate 🙂To be honest they didn't last long here – Dad consumed a number of them as soon as I opened the box – though I would say they'd be fine for a couple of weeks (just like truffles) kept in an airtight container in the fridge and allowed to come back to room temperature before eating. If the ganache has firmed up too much when you’re ready to use it, simply warm it a little until it is suitable for working with. I use them for EVERYTHING. Give it a shake allowing the excess to drip out. Once the chocolate in the mould has completely set and the ganache has cooled put half of the raspberry cream into a piping bag (no nozzle required). Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. I find the texture very pleasing to the palate and it’s pretty to see some of the raspberry pieces in the ganache. Thankyou so much, they didn't last long – I think Dad inhailed 3 as soon as I opened the container they were in!Angela x, I love raspberries and white chocolate, it's one of my favourite flavour combinations. If you’re new to making handmade chocolates and specifically tempering chocolate, rest assured that with a few pieces of equipment ( a digital thermometer, and, if required, a chocolate mould) it isn’t overly difficult to achieve a great result. But you know that they’re going to taste amazing anyway because we’re talking chocolate! https://shanissweetart.com/recipe/raspberry-chocolate-ganache-recipe You may find this post about How to Temper Chocolate from my sister site Recipes Made Easy useful. Stir thoroughly until it is smooth, shiny and completely combined. Ooh my Angela. Cake Tastings – Why You Should Be Charging For Them, //z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=5c2434b9-e054-44b3-93d8-3967e4d0c982. It was PERFECT for my Chocolate Raspberry Cream Tart! She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. How long do they keep (assuming they are not devoured instantly) and do they need to be stored in the fridge? My favorite is the Valrhona Chocolate Pearls. Pour more chocolate into the mould and empty it out as before if necessary. (I'll update the recipe – thanks Kate),Angela x. A basic ganache requires primarily just two ingredients- chocolate and cream. Comin’ at ya with a quick recipe! Consider allowing this to firm up and then rolling small quantities (about a teaspoon amount) to create truffles. Set the chocolates aside to completely firm up. Most recently I have used it for the filling in my Valentine’s treats.