Monday, February 9, 2009

ganache-filled raspberries

I made these for fun a few months ago, when I was giving a chocolate dipping demonstration. (I'm not sure how I ended up doing that when my chocolate tempering skills are still more miss than hit, but it was a lot of fun.) They take way too long, but they're really cute. Just make your favorite ganace recipe and pipe it into a bunch of raspberries. (You're not supposed to wash raspberries, I think, but I just had to. Getting the water back out of them was a hassle.)

bittersweet ganache
8 oz. bittersweet chocolate
1 C heavy cream
Break the chocolate into pieces. Bring the cream to a boil. Pour the cream over the chocolate and whisk until smooth. When ganache has cooled but is still pipeable, fill the raspberries.