Ingredients
Scale
- 3/4 cup + 2 Tbsp heavy cream (210g)
- 1 cup good quality semi-sweet or dark chocolate, chopped finely (175g, at least 60% cocoa solids)
- 2 Tbsp unsalted butter, cubed (30g)
- 1 Tbsp light corn syrup (optional, 15ml)
- 1/2 tsp fine salt (3g)
- 1/3 cup freeze-dried raspberry powder (30g)
Instructions
- Heat the heavy cream in a microwave-safe bowl in 15-second intervals until just beginning to bubble (about 1 minute).
- Pour the chopped chocolate, butter, light corn syrup, and fine salt into the hot cream, ensuring chocolate is fully covered. Let sit for 1 minute.
- Slowly stir the mixture until smooth and fully combined. If needed, microwave for another 15 seconds and stir again until smooth.
- Use a rubber spatula to fold in the freeze-dried raspberry powder until evenly incorporated.
- Press plastic wrap directly onto the ganache surface and refrigerate until fully chilled and firm.
- Scoop and shape the ganache into balls, then optionally coat or dust as desired.
Notes
Use good-quality chocolate with at least 60% cocoa for best flavor. Light corn syrup is optional but helps with smooth texture. Freeze-dried raspberries add vibrant flavor and color without moisture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg