Ganache hearts with raspberry sauce

Yield: 1 Servings

Measure Ingredient
½ cup Whipping cream
8 ounces Chopped semisweet chocolate
¼ cup Butter
¼ cup Confectioner's sugar
1 Pack (12 oz) frozen
Unsweetened raspberries
¼ cup Sugar
1 tablespoon Cornstarch
2 tablespoons Cold water
1 teaspoon Lemon juice

To make ganache: place cream in pan & heat until it just starts to boil. Stir in chocolate & butter until smooth & melted. Stir in confectioners sugar. Refrigerate until slightly firm, about 30 minutes. Using pastry bag fitted with a star tip, pipe ganache onto baking sheet lined with wax paper. Or mixture can be spooned out & smoothed into heart shapes. Refrigerate or freeze until firm.

Meanwhile, place berries & sugar in a 1 quart bowl. Cook until mixture starts to boil. Combine cornstarch & water, stir into berries with lemon juice. Cook until slightly thick. Strain; discard seeds.

Refrigerate until chilled. Before serving, thin with a little water to desired consistency. To serve, pour a thin layer of sauce onto small plate. Carefully place ganache in center. Submitted By THESERVS@... (THOMAS E. HAUG) On MON, 13 NOV 1995 155854 -0500

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