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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 ganache filled 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 an icing piping bag. 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!
In the final step we add the leaves. On a bundle of fresh mint, look near the top ends for the smallest leaves. 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!Print
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.
4 ounces (113 g) semi-sweet chocolate
1/2 cup (118 ml) heavy cream
raspberries, preferably large
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 an icing piping bag, 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.
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.
Keywords: ganache filled raspberries, ganache, raspberries