Ganache hearts with raspberry sauce
1 Servings
Ingredients
| Quantity | 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 |
Directions
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