Description
Chocolate Raspberry Ganache Hearts — creamy, glossy, and full of berry brightness. Perfect for gifting or sharing.
Ingredients
Scale
8 oz semisweet chocolate, finely chopped
½ cup heavy cream
2 tbsp unsalted butter
¼ cup raspberry puree (strained)
1 tsp vanilla extract
Pinch of salt
Instructions
1. Heat cream and butter until just simmering.
2. Pour over chopped chocolate and let sit.
3. Whisk until smooth and glossy.
4. Add raspberry puree, vanilla, and salt.
5. Pour into heart molds and chill 1 hour.
6. Serve with berries or cocoa dusting.
Notes
Use dark or white chocolate for variations. Add Chambord for extra flavor.
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