Smoked Chocolate Raspberry Ganache
A spreadable & creamy raspberry ganache with a hint of smoked chocolate. ~recipe by BB Bakes Sugar Art
In a saucepan bring cream, butter, corn syrup and jam to a simmering boil. Immediately remove pan from heat.
Add chocolates to cream mixture. Swirl pan to submerge chocolate.
Let stand uncovered for 5-minutes.
Whisk ganache gently until smooth.
Gently press plastic/saran wrap over the ganache. Chill, covered, at least 2-hours or up to 3-days.
Assemble cake: Let ganache stand at room temperature until softened and pliable.
With an electric mixer, using the whisk attachment, beat ganache until light and fluffy.
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