Raspberry & Cream cheese ganache

Ingredients

Ganache

150 grams (5.3 ounces) cream cheese
50 grams (1.8 ounces) sugar
25 grams (0.9 ounces or about 2 tablespoons) plain Greek yoghurt
15 grams (0.5 ounces or about 1 tablespoon) butter
100 grams (3.5 ounces) white chocolate (34% cocoa)
105 grams (3.7 ounces or about 1/2 cup) raspberry puree

Equipment

Mixing Bowl
Use a medium-sized mixing bowl to combine your ingredients thoroughly.
Electric Mixer or Whisk
For best results, an electric mixer is fantastic for ensuring your ganache has a smooth, creamy texture, but a good old-fashioned whisk works too!
Saucepan
A small saucepan is perfect for gently melting your butter and chocolate without burning them.
Blender
A handheld blender or countertop blender will help achieve a silky finish for your ganache.
Container with Lid
A container with a lid will keep your ganache fresh while it sets in the refrigerator.
Plastic Wrap
Plastic wrap ensures your ganache stays in contact with the surface, preventing a skin from forming.

Instructions

Step 1

1. In a medium mixing bowl, combine the room temperature cream cheese and sugar until the sugar has dissolved and the mixture is smooth. Ensure your cream cheese is at room temperature for easier mixing.

Step 2

2. Add the plain Greek yoghurt and stir well to combine. Use full-fat Greek yoghurt for a richer texture.

Step 3

3. Melt the butter and pour it over the cream cheese and yoghurt mixture, stirring thoroughly.

Step 4

4. Melt the white chocolate gently using a double boiler or microwave in short bursts. Add it to the mixture, stirring constantly to blend everything well.

Step 5

5. Add the raspberry puree and use a blender to mash the ingredients into a smooth ganache. For a smoother texture, strain the raspberry puree to remove seeds before adding.

Step 6

6. Transfer the ganache to a container and cover it with plastic wrap, ensuring the wrap is in direct contact with the surface. Refrigerate for at least 12 hours.

Step 7

7. After the chilling time, take the ganache out of the fridge and use it to fill macaron shells or any other pastry of your choice. Let the ganache soften slightly at room temperature before using it for easier handling.

Servings

Imagine biting into a macaron with a luscious, smooth raspberry ganache nestled between the delicate shells. The tart freshness of the raspberries pairs exquisitely with the creamy, sweet white chocolate. Serve them at an elegant afternoon tea party alongside freshly brewed tea or as a delightful end to a meal. For a playful twist, why not arrange them on a dessert platter with a variety of other colorful macarons? You could also top each macaron with a fresh raspberry to give them a vibrant pop of color and an extra burst of flavor. Your guests will be clamoring for more and begging for your secret recipe!

Variations

To make a gluten-free version of this raspberry ganache, ensure all your ingredients, particularly the chocolate and raspberry puree, are certified gluten-free. For a vegan variation, substitute the cream cheese with a plant-based alternative, use vegan sugar, and replace the butter with vegan margarine. Opt for dairy-free white chocolate and use a plant-based yogurt. This way, you can cater to various dietary needs without compromising the deliciousness of your ganache.

Faq

Why did my ganache turn grainy?
A grainy texture typically results from overheating the cream cheese or chocolate. Make sure to melt the ingredients gently and mix them thoroughly.
Can I use this ganache for other desserts?
Absolutely! This raspberry ganache is versatile and can be used as a filling or topping for cakes, cupcakes, and even as a dip for fresh fruit.
How do I store leftover ganache?
Store any leftover ganache in an airtight container in the refrigerator. It will keep well for up to a week. Simply re-whip before using.
Can I freeze the ganache?
Yes, you can freeze ganache for up to three months. Thaw it in the refrigerator overnight, then bring it to room temperature and whisk it to restore its smooth consistency.
What’s the best type of chocolate to use?
For a smooth and luxurious ganache, use high-quality white chocolate with around 34% cocoa butter content. Avoid using chocolate chips as they often contain stabilizers that can affect texture.
How do I fix a runny ganache?
If your ganache is too runny, refrigerating it can help thicken it. If it’s still too thin, try adding a bit more melted chocolate and re-blend until you reach the desired consistency.