Discover the secret to crafting an irresistible raspberry ganache, the perfect topping for your chocolate raspberry cupcakes! This easy recipe combines creamy white chocolate with fresh raspberry purée for a luscious, fruity flavor you won't be able to resist.
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Calling all raspberry lovers! You simply can't miss out on this delectable raspberry ganache recipe. Crafted from my whipped white chocolate ganache and fresh raspberry purée, it offers the perfect blend of fruity sweetness and tangy zest.
This whipped ganache is a delightfully easy recipe featuring a smooth, creamy texture that's luxuriously soft and rich. Infused with real raspberry flavor, it delivers a delightful burst of fruity sweetness with every indulgent bite.
This raspberry white chocolate ganache is your go-to for filling cake layers, piping onto cupcakes, and dressing up tarts; it's a game-changer for your sweet treats.
Why you'll love this recipe
Craving for more raspberry desserts? Give these a try: Raspberry whipped cream frosting, raspberry vanilla cake, raspberry macarons, raspberry almond tart.
Ingredient you need
You need these ingredients to make the raspberry white chocolate ganache:
- White Chocolate: Good quality white chocolate chips with a high cocoa butter content for a less sweet frosting, such as Callebaut white chocolate or Valrhona Ivoire white chocolate.
- Heavy Cream: Full-fat heavy or heavy whipping cream with at least 30-35% fat content.
- Raspberry: Homemade raspberry puree (not raspberry sauce) made from my raspberry compote, blended and strained to remove seeds.
- Vanilla: Optional, either a vanilla pod or liquid vanilla extract.
- Food Coloring: Optional, a hint of raspberry pink food coloring to enhance vibrancy.
How to Make Whipped Raspberry Ganache
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Raspberry Puree
Step 1: Place fresh raspberries (or frozen raspberries) with lemon juice and sugar (optional) in a small saucepan and cook for 5 - 10 minutes until it reaches a compote-like texture.
Step 2: Blend the mixture in a blender, a food processor or with a hand mixer, then strain it through a fine mesh strainer to remove raspberry seeds and obtain a thick and smooth texture.
Step 3: Place the chopped chocolate it in a large bowl with the raspberry puree.
Step 4: Heat the heavy cream in a saucepan to a boil and pour it all at once over the white chocolate and raspberry puree. Let it sit for a few minutes before stirring to melt the mixture.
Step 5: Pour the cold heavy cream into the melted chocolate mixture and stir again to incorporate it, then add the food coloring.
Step 6: Blend the liquid ganache with an immersion blender to smooth it out, then cover it with plastic wrap in direct contact with the surface and place it in the refrigerator to chill for about 3-4 hours or fridge overnight.
Step 7: Whip the chilled raspberry ganache with an electric mixer or in the bowl of your stand mixer fitted with the whisk attachment, on medium speed until it becomes thick.
Use the ganache immediately to fill or decorate your cakes, or cover it with plastic wrap and store it in the refrigerator.
How To Use This Frosting
- Cupcake Topping: Perfect for decorating your chocolate or vanilla cupcakes with a piping bag.
- Cake Filling: Use it as a raspberry filling between the layers of a chocolate or vanilla layer cake.
- Tart Topping: Top your fruit tarts or chocolate tarts with this whipped ganache.
- Macaron Filling: Fill chocolate or vanilla macaron shells with this ganache.
- Individual Dessert: Serve the whipped ganache in small glasses, adding fresh fruit or chocolate shavings for an extra touch of indulgence.
- Other Treats: Decorate the top of a chocolate brownie, cookies, or shortbread biscuits.
Tips for this recipe
Storage
Storage Instructions
In the Fridge: Place the whipped ganache in a container covered with plastic wrap directly on the surface or in an airtight container for up to 3 days.
Freezing: You can freeze desserts that are filled and decorated with this ganache for up to 3 months. However, you cannot freeze the ganache alone, as its texture will be altered after thawing and it cannot be whipped again.
Variations & Substitutions
Recipe Questions
Can I use frozen raspberries to make the ganache?
Yes, you can use frozen raspberries to make the raspberry puree, which will flavor the whipped ganache.
Can I color the raspberry whipped ganache?
Yes, you can add a small amount of powdered or gel food coloring if you want to intensify the color of your ganache.
How can I achieve a firmer texture for the ganache?
For a firmer texture, use a slightly higher ratio of chocolate to cream.
How can I prevent the whipped ganache from becoming lumpy or grainy?
Ensure that the whipped ganache is not over-whipped. Use an electric mixer and always mix at a slow speed to avoid a grainy texture.
Can I substitute raspberry jam for fresh raspberry puree in raspberry ganache?
Certainly! Yes, raspberry jam can be used as a substitute for fresh raspberry puree in raspberry ganache. Adjust the quantity according to taste and desired consistency and use only seedless raspberry jam.
Can I use freeze-dried raspberries instead of raspberry puree?
Yes, freeze-dried raspberries can replace raspberry puree in ganache. Use 1 cup of freeze-dried raspberries for every ½ cup of puree. Grind them into powder before adding.
More Ganache Recipes
I hope you love these raspberry chocolate cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
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
Nice recipe, worked out well and whipped nicely. I added a teaspoon of gelatine to mine because the raspberries were very liquid.
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 🙂
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!
My mixture is thin not sure what I did. How can I thicken it up?
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!