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White Chocolate-Raspberry Ganache

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"Creamy pink ganache with a raspberry flavor. Fill a pastry bag with this luscious mixture and pipe into cooled macaron cookies or use to decorate sugar cookies."
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15 m servings 123
Original recipe yields 12 servings


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  1. Place chopped white chocolate into a heat-resistant bowl. Pour heavy cream into a microwave-safe bowl and heat in the microwave in 10 second intervals, making sure it doesn't boil. Pour hot cream over white chocolate and let sit for 3 minutes. Slowly stir until chocolate melts and combines with cream. Stir in raspberry extract and mix until smooth. Stir in food coloring.


  • Cook's Note:
  • Instead of raspberry extract, you can use 2 teaspoons of freeze-dried raspberries processed into a powder.

Nutrition Facts

Per Serving: 123 calories; 8.4 10.8 1.4 10 22 Full nutrition

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