I've been wanting to make these for awhile. So glad that I finally did. These ganache filled raspberries are as delicious as they are adorable. Juicy berries stuffed with rich and creamy chocolate ganache, topped off with a minty pop of flavour - seriously, what's not to love? They're super easy to make too!
how to make ganache
Ganache is simply made of two equal parts of chocolate and cream. There are just two important things to keep in mind to be successful. The cream has to be hot enough (without compromising it) and the chocolate has to be cut up small enough.
Ganache is traditionally made using semi-sweet chocolate. I used Baker's semi-sweet chocolate, which you can typically find in your grocer's baking aisle. It works great for making ganache. I recommend using a serrated knife when cutting chocolate, as the blade will more easily cut through the hard pieces. Cut very thin slices into the bar, then set the finely chopped chocolate into a small, heat-safe bowl and set aside.
Once the chocolate is ready, you're going to heat your cream in a small saucepan over medium heat. Watch it constantly. As soon as it begins to gently simmer around the edges it is ready. Overheating it could cause damage to the chocolate, under heating it wouldn't melt the chocolate.
Immediately pour the hot cream into the bowl of finely chopped chocolate. Allow it to sit for about three minutes to gently melt the chocolate.
After three minutes, begin to stir it until all of the remaining little lumps of chocolate have melted.
You will be left with a smooth and creamy ganache. It's ready to be used as a glaze or drizzle now, but we want it to cool and thicken before using it to fill the raspberries. Allow it to come to room temperature, stirring occasionally. You can stick it in the fridge to speed up the cooling, however, you will need to stir it more often to ensure that it keeps its smooth consistency.
how to make fill the raspberries
For this recipe, you will want large, plump raspberries that will hold lots of filling. Rinse them and pat them dry.
Once the ganache has cooled to room temperature and set, it is ready to be used to fill the raspberries. You can easily do this using cake decorating bags. If you don't happen to have any on hand, cutting the tip off the corner of a ziplock bag will function as well.
Squeeze the thickened ganache into each raspberry. Make sure to add enough so that it puffs out of the top a bit.
I used four ounces of chocolate with a half cup of cream for this recipe. This will make enough ganache to fill a lot of raspberries - maybe four dozen or so. I didn't end up filling that many, but I didn't want to use too little cream and risk it over-cooking and separating in the pan. You can make as many ganache filled raspberries as you want. Having some delicious ganache leftover is never a bad thing. Drizzle it on ice cream, or tomorrow morning's pancakes!
adding the leaves
In the final step we add the leaves. On a bundle of fresh mint, look near the top ends for the smallest leaves. Then pinch off the tip with a few of these tiny leaves attached, and poke it into the ganache filling.
Could these be any cuter? It's so nice when you can get a visually impressive result from such a minimal effort recipe.
I recommend having them ready and waiting in the fridge, then serving them on a beautiful tray at the end of a dinner party. Everyone will be delighted.
Raspberries aren't the only berries that can be filled with something delicious. Check out my Stuffed Strawberries - filled with a creamy matcha vanilla bean cream cheese frosting, and topped with delicate white chocolate leaves. These are tasty!
Ganache Filled Raspberries
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 dozen 1x
- Category: Dessert
- Cuisine: American
Description
Juicy berries stuffed with rich and creamy chocolate ganache, topped off with a minty pop of flavour. These ganache filled raspberries are as delicious as they are cute.
Ingredients
4 ounces (113 g) semi-sweet chocolate
½ cup (118 ml) heavy cream
raspberries, preferably large
fresh mint
Instructions
Very finely cut up chocolate with a serrated knife. Put in a (completely dry*) small bowl and set aside.
Heat cream in a small sauce pan over medium heat, watching constantly. If cream is too hot it will damage chocolate, if it's not hot enough it won't melt the chocolate. As soon as the cream begins to simmer around the edges of the pan it is ready.
Immediately pour the hot cream into the bowl of finely chopped chocolate. Try to cover the chocolate completely. Let it sit for 3 minutes.
Stir until all of the little lumps of chocolate have melted and you are left with a smooth ganache**. Allow the ganache to cool to room temperature, stirring occasionally. You can stick it in the fridge to speed up the cooling, however, you will have to stir frequently to maintain its smooth consistency.
Rinse raspberries and pat dry. Using cake decorating bags, or a ziplock bag with the tip of a corner cut off, pipe the cooled and thickened ganache into the raspberries. Fill them enough so that the ganache puffs out the top a bit.
Pinch off the little bunch of tiny leaves at the top of a stem of fresh mint. Push them into the ganache filled raspberries. Make as many as you would like. Any leftover ganache is fantastic to use drizzled on ice cream, fruit, or tomorrow morning's pancakes.
Equipment
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Notes
Even the tiniest drop of water can cause melted chocolate to seize up and be ruined. Use completely dry bowls and utensils when working with melted chocolate.
If the chocolate is not melting completely, likely the chocolate pieces were too thick or the cream not hot enough. Do not use a microwave to try to melt it. Instead, you can heat it gently and indirectly in a double boiler or in a glass bowl over a saucepan with a bit of water. Make sure that the water isn't high enough to touch the bottom of either the double boiler or glass bowl.
Nutrition
- Serving Size: 1 ganache filled raspberry
- Calories: 22
- Sugar: 1.8 g
- Sodium: 0.5 mg
- Fat: 1.2 g
- Carbohydrates: 2.8 g
- Protein: 0.3 g
- Cholesterol: 1.4 mg
Keywords: ganache filled raspberries, ganache, raspberries
Krystal says
So excited to find this recipe. I am growing raspberries and was looking for ideas.
My mint is ready but raspberries are not so I grabbed some from store.
Will be making these every chance I get.
Asha says
Amazing. I miss having my own raspberry bush. Enjoy 🙂
Shellee says
Delightful. Thanks for the recipe.
Asha says
Thank you 🙂
Paisley says
These display so beautifully. My guest devoured them.
Asha says
Thanks, I'm so glad they were enjoyed.
Penny says
I ate the whole package. Making again to share when hubby gets home. Don't tell.
Asha says
Hahaha your secret is safe here. Thanks!
Terri says
A great treat especially after a big meal.
Asha says
Thank you ❤️
Valerie says
Had a few friends over for a get-together. They were all ooohing and aaahing over these delightful treats.
Asha says
That's wonderful. Thanks for sharing.
Dianne says
These are amazingly delicious.
Asha says
Thank you!
Elly says
Surprised my grand-daughters with these. They loved them.
Asha says
Super cool. Thanks 🙂
Dyana says
Stunning treats.
Asha says
Thanks!
Isla says
Exceptionally delicious
Asha says
Thank you! 🙂
Lorelei says
Great fun to make. Great tasting to eat. Thanks.
Asha says
Thanks for the review 🙂
Nola says
Raspberres are already disappearing from the grocery stores. Season so short.
Managed to find some and so glad I did. These little gems are super tasty.
Asha says
Thanks! Glad you were able to make them 🙂
Nancy says
Raspberries are already getting difficult to find in my area. Glad one store had them so I could make these little gems one more time this year. Thanks you for this delightful treat idea. Will be a fav for years to come.
Asha says
So glad you enjoyed them. They're a favourite here as well.
Wendy says
So easy to make and so good. I made these and piled in center of a cake with white frosting. Masterpiece.
Asha says
That's a great idea. Thanks for the review!
Paula says
My ten year old daughter and I made these little darlings together. We were pleased with the results and enjoyed every one of them. Well we did share with her brother and dad.
Asha says
Thank you, I'm so glad you all enjoyed them 🙂
Paula says
Thank you. These were scrumptous. I made them for my daughter's birthday. Enjoyed by all.
Can't wait until I can make them for company.
Asha says
Thanks, happy that you enjoyed them 🙂
Maria says
These turned out so well and so easy to make. In love with this creation.
I shared some with the other tenants in my apartment building.
Brought a lot of smiles.
Asha says
That's such a lovely share. Thank you 🙂
Rose says
Oh my goodness. These were a hit. I made them for my sister's birthday. Could have tripled the amount and still everyone would be looking for more.
Asha says
That's awesome. Glad they were enjoyed. Thanks for sharing 🙂
Sami says
I made these raspberry treats to go with my daughter's birthday cake. Amazing.
Asha says
Thank you, glad you liked them 🙂