Finely chop the chocolate and add to a heatproof bowl.
Heat up the cream with the raspberries in a saucepan. Blend finely with the hand blender and pour through the strainer onto the chocolate.
Add the cocoa powder while stirring. Continue stirring until all the pieces have dissolved.
Use the ganache immediately.
This ganache can be prepared with any type of frozen berries.
|Per Serving||Per 100 g / ml|
|Fat||4.65 g||38.75 g|
|Carbohydrate||1.89 g||15.72 g|
|Protein||0.61 g||5.04 g|
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