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Baking

Raspberry and dark chocolate ganache

about 30 pieces
Easy
15
The perfect dark chocolate ganache
Ingredients
Preparation
Utensils
For the ganache
Sharp Knife
Cutting Board
Mixing Bowl
Hand Blender
Sieve
Saucepan
For the ganache
150 g
Dr. Oetker 72% Extra Dark Chocolate
150 ml
Double Cream
50 g
Raspberries , frozen
10 g
Dr. Oetker Fine Dark Cocoa Powder
Prep:
15 min
1

Finely chop the chocolate and add to a heatproof bowl.

2

Heat up the cream with the raspberries in a saucepan. Blend finely with the hand blender and pour through the strainer onto the chocolate. 

3

Add the cocoa powder while stirring. Continue stirring until all the pieces have dissolved.  


Use the ganache immediately.

Recipe Tips
This ganache can be prepared with any type of frozen berries.
Additional information
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