Raspberry Ganache

Recipe by Renee Shelton

This ganach contains raspberry puree or pulp, and is flavored with a little chambord.

Yield: 1 batch ganache.

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Ingredients

• 7 ounces cream

• 7 ounces frozen raspberry pulp, thawed

• 3 1/2 ounces milk

• 3 1/2 ounces glucose

• 15 ounces dark chocolate

• 5 1/2 ounces milk chocolate

• 2 ounces Chambord

Procedure

1. Chop the chocolate if it's not already in pistols or chips.

2. Heat the cream, pulp, milk, and glucose to just boiling, and pour over the chocolate. Shake the bowl a little to ensure the chocolate is completely covered with the cream mixture. Let set a few minutes to soften the chocolate.

3. Whisk the chocolate and cream together until it is a smooth, shiny mass.

4. Stir in the Chambord. Let the ganache come to room temperature, and then chill. Use for truffle filling.