Chocolate and Raspberry Ganache

Chocolate and Raspberry Ganache

This is a ganache that's great for a macaron or dacquoise filling. It's delicious and goes well with sweets!

Ingredients: 30 3.5 cm diameter macarons' worth

Puréed raspberries
117 g
Chocolate (whatever degree you prefer)
120 g
Butter (salted or unsalted)
30 g


1. Melt the chocolate in the microwave until liquid, about 45℃.
2. Put the puréed raspberries in a small pot and heat until 50-60℃.
3. Put the melted chocolate a bowl and mix in the raspberries 1/3 at a time.
4. Once you have mixed Step 3 well, add the butter and mix until smooth and evenly incorporated.
5. Pour into a storage container, cover the surface with plastic wrap, then the the bowl with plastic wrap, and let cool.
6. It's ready when thickened!

Story Behind this Recipe

I wanted to make some ganache for macarons, but in the end, I made many variations. The tangy raspberries add color to the chocolate.