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White Chocolate Ganache with Frozen Berries


"A wonderful summer dessert that will make you go for seconds. You can use the ganache for cake icing as well. Very easy to make but very rich in flavor. You can garnish it with dry fruits."
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25 m servings 703 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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  1. Divide frozen berries among individual serving plates. Let thaw, about 10 minutes.
  2. Combine heavy cream and white chocolate in top of a double boiler over simmering water. Cook, stirring frequently and scraping down the sides with a rubber spatula, until chocolate is melted completely, 5 to 8 minutes. Stir in vanilla extract.
  3. Ladle warm chocolate ganache over berries.


  • Cook's Notes:
  • The fats from the heavy cream settle on top of the ganache as it cools. Mix it well before serving.
  • The ganache can stay in the fridge for weeks. You can make it in advance and store it. Take a little amount and zap it in microwave to get it to desired consistency.

Nutrition Facts

Per Serving: 703 calories; 50.7 g fat; 60 g carbohydrates; 6.6 g protein; 117 mg cholesterol; 92 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I scaled the recipe down to one serving. My ganache was a bit too runny so I added more white chocolate, perfect. I used fresh frozen berries that I had flash frozen. The combination of the semi...