Raspberry White Chocolate Ganache
This recipe is used for the filling in Macarons, making chocolates, can be used in other delicious dessert combinations! *Leftovers can be kept frozen for a rainy day!
  • 150 g white chocolate, chopped
  • 60 g cream
  • 10 g butter
  • 60 g raspberry puree
  1. Bring the cream and butter to a boil over the stove.
  2. Pour over top the chopped chocolate.
  3. Stir to form a smooth ganache.
  4. Add the raspberry puree to taste.
  5. *Before filling, let the ganache come to the right consistency and thickness either in letting sit at room temperature or placing in the refrigerator while occasionally stirring.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/02/macarons/