- 2 ounces heavy whipping cream
- 8 ounces white chocolate, chopped
- 1 teaspoon raspberry extract
- 1 drop pink gel food coloring (optional)
- Place chopped white chocolate into a heat-resistant bowl. Pour heavy cream into a microwave-safe bowl and heat in the microwave in 10 second intervals, making sure it doesn't boil. Pour hot cream over white chocolate and let sit for 3 minutes. Slowly stir until chocolate melts and combines with cream. Stir in raspberry extract and mix until smooth. Stir in food coloring.
06/23/2019
recipepes.com
white chocolate-raspberry ganache, recipe
PT15M
PT1H
5
455 calories