This raspberry ganache is creamy, fruity, and so easy to make. White chocolate and fresh raspberry purée give it a smooth texture and a bright flavor you can use on any dessert.
This raspberry ganache is made from my whipped white chocolate ganache and fresh raspberry purée. It has a smooth, creamy texture with a bright fruity flavor that works beautifully with chocolate desserts.
It’s perfect as a frosting for cupcakes, a cake filling, or even to top a tart.
Simple to make, full of real raspberry flavor, and such a nice way to add a fresh touch to any bake.
Why you'll love this recipe
- So easy - A quick whipped raspberry ganache with simple ingredients.
- Big raspberry flavor - Fresh purée for a smooth, fruity, naturally firm texture.
- Great for baking - Perfect for cupcakes, cake layers, and tart toppings.
Ingredients for Raspberry Ganache (White Chocolate)
You need these ingredients to make the raspberry white chocolate ganache:
- White chocolate - Use high-quality white chocolate with good cocoa butter (Callebaut, Valrhona) for a smooth, less-sweet ganache.
- Heavy cream - Full-fat cream (30–35%) for a stable, fluffy whipped texture.
- Raspberry purée - Use homemade raspberry puree (from compote), blended and strained for a thick, seedless base.
- Vanilla - Optional, adds a light flavor boost (extract or vanilla bean).
- Food coloring - Optional pink gel for a brighter raspberry color.
Tips for this recipe
- Use good white chocolate - Choose high–cocoa butter white chocolate for a smooth and stable ganache.
- Thick raspberry purée - Use homemade raspberry puree (not coulis) for strong flavor and perfect texture.
- Blend for smoothness - Blend the warm ganache with an immersion blender for a silky finish.
- Chill fully before whipping - The ganache must be cold and firm or it won’t whip properly.
- Whip gently - Start slow and stop as soon as it becomes thick to avoid grainy texture.
How to Make Raspberry Ganache
Cook raspberries (fresh or frozen) with lemon juice and a little sugar for 5–10 minutes until soft and jam-like.
Blend the cooked raspberries until smooth, then strain through a fine mesh sieve to remove the seeds and get a thick, silky puree.
Place the chopped white chocolate in a bowl and pour in the warm raspberry puree.
Heat the heavy cream until simmering and pour it over the white chocolate and raspberry puree. Let it rest 1–2 minutes, then stir until fully melted and smooth..
Pour in the cold heavy cream and mix until combined, then add a touch of food coloring if you want a brighter pink.
Blend the ganache until smooth, cover the surface with plastic wrap, and chill in the fridge for 3–4 hours (or overnight).
Whip the chilled ganache on medium speed until thick and smooth.
Use it right away for piping or filling, or cover the surface with plastic wrap and keep it in the fridge.
How to Use Raspberry Ganache Frosting
- Brownies & cookies: Add a swirl on brownies, cookies, or shortbread.
- Cupcakes: Pipe on chocolate or vanilla cupcakes.
- Layer cakes: Spread between cake layers for a bright raspberry filling.
- Tarts: Add on top of fruit or chocolate tarts.
- Macarons: Fill chocolate or vanilla shells.
- Desserts in cups: Serve in small glasses with berries or chocolate shavings.
Recipe Variations
- Fruit mix – Swap raspberries with strawberries, blackberries, passion fruit, or mixed berries.
- Chocolate version – Add melted milk chocolate for a richer chocolate-raspberry frosting.
- Mascarpone ganache – Replace part of the cream with mascarpone for a creamier texture.
- Coconut twist – Use coconut cream instead of heavy cream for a light coconut-berry flavor.
- Citrus zest – Mix in orange or lemon zest for a fresh, tangy finish.
Recipe Questions
Can I use frozen raspberries?
Yes — they work perfectly for raspberry puree.
How do I fix a grainy whipped ganache?
Stop whipping sooner and always mix on low speed.
How do I make the ganache firmer?
Use a little more white chocolate.
Can I use raspberry jam instead of puree?
Yes — choose seedless raspberry jam and adjust the amount to taste.
More Raspberry Recipes
- Raspberry whipped cream frosting
- Raspberry cake
- Raspberry macarons
- Raspberry almond tart
- Raspberry mascarpone frosting.
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Raspberry Ganache
- Total Time: 13 minutes
- Yield: 10-12 portions
Description
Creamy raspberry ganache is perfect as a filling for a cake or decorating cupcakes (for 12 cupcakes or 2 layers of a 6-inch/15 cm cake).
Ingredients
- 250 g (8.8 oz) White Chocolate - minimum 33%
- 70 g (¼ cup) Homemade Raspberry Puree
- 200 ml (¾ cup + 2 tbsp) Heavy Cream - Hot
- 200 ml (¾ cup + 2 tbsp) Heavy Cream - Cold
- ½ Vanilla Bean Raspberry
- Red Food Coloring
Instructions
Raspberry Puree
- Prepare my homemade raspberry compote, then blend it using an immersion blender or a regular blender and strain it through a fine sieve to smooth it out and remove the seeds. Let it cool.
Raspberry Ganache
- Finely chop the white chocolate and place it in a large heat-resistant bowl with the raspberry puree.
- Heat the heavy cream with the vanilla bean in a saucepan until it boils (let it infuse if possible for 15 minutes before reheating).
- Remove the vanilla bean and pour the hot cream over the white chocolate and raspberry puree, letting it sit for a few moments.
- Stir the mixture with a spatula or wooden spoon until the chocolate is completely melted. (If there are still pieces of white chocolate, you can heat it briefly in the microwave to melt the rest, or start the recipe by melting the white chocolate directly in a double boiler).
- Add the cold heavy cream and mix to incorporate, then use an immersion blender to smooth out the ganache.
- Cover with plastic wrap and let cool for 3-4 hours or overnight.
- Whip the raspberry ganache with an electric mixer on medium speed for about 2 minutes until it reaches a smooth and thick texture.
- Use the ganache immediately to decorate or fill your cakes, or store it in the fridge.
Notes
Storage: Up to 3 days in the fridge, wrapped in cling film or in an airtight tin.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: filling, frosting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 187
- Sugar: 15.8 g
- Sodium: 25.3 mg
- Fat: 12.8 g
- Carbohydrates: 17 g
- Protein: 1.7 g
- Cholesterol: 23.5 mg
Anna
Nice recipe, worked out well and whipped nicely. I added a teaspoon of gelatine to mine because the raspberries were very liquid.
Elizabeth
Hi there! What a gorgeous raspberry ganache. This recipe looks perfect to make raspberry truffles for my upcoming wedding.
Unfortunately, both Valrhona and Callebaut cost way more than my budget can handle. Would this recipe still function with Green & Black White Chocolate (30%)?
I'm fine with a less-than-perfect ganache, but I don't want to risk the truffle centers collapsing the instant the truffles are taken out of the fridge.
My plan was to let the ganache set without whipping, scoop and roll into small balls, then freeze so they can be dipped in chocolate. I would think that the lack of air from whipping might reduce the risk of melting at room temperature, but you're the expert 🙂 If you think the risk of melting is too high, I'll grit my teeth and spring for the Cacao Barry 34% 'Zéphyr' White Chocolate Callets.
Thank you so much, and have a lovely day 🙂
Fadela
Thank you for your message! The raspberry ganache recipe is not quite suitable for making truffles, as the ratio of cream to chocolate is too high for truffles to hold their shape properly. For truffles, you need a firmer ganache with a lower cream-to-chocolate ratio. I recommend following a specific raspberry white chocolate truffle recipe, which is better suited for forming into balls and dipping in chocolate. If you decide to use the Green & Black white chocolate, it should work, but I’d suggest sticking to a truffle-specific ganache ratio for best results.
I hope that helps!
Maria
My mixture is thin not sure what I did. How can I thicken it up?
Fadela
Hello,
If you followed the ingredients and instructions exactly, the ganache just needs to be whipped long enough to reach a firm texture. Make sure it’s been properly chilled (ideally overnight) before whipping.
Let me know how it turns out!