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Source: FamilyTime Favorites

Raspberry Ganache
This makes a great filling for cakes, or you can heat it up and use it as a sauce.
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Serves: Makes about 1 1/2 cups
Prep Time: 15 minutes
Cook Time: 5 minutes
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3/4 cup heavy cream
6 tablespoons unsalted butter, cut into pieces
9 ounces bittersweet chocolate, coarsely chopped
1/4 cup seedless raspberry preserves




Combine the cream and butter in a saucepan and set over medium heat. Cook, stirring, until the cream starts to boil and the butter melts.

Put the chocolate in the bowl of a food processor fitted with a metal blade and process until finely chopped. Pour the hot cream through the feedtube, with the motor running, until smooth.

Add the raspberry preserves and process for a few seconds longer until incorporated. Transfer to a metal bowl and set aside to cool, stirring occasionally.

When ready to use, stir well with a fork or wire whisk. Spread between cake layers.





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