Raspberry Ganache

  • 200 grams (7.05 ounces) white chocolate
  • 100 grams (3.55 ounces) raspberry puree
  • 50 milliliters (1.70 fluid ounces) cream (33% fat)


  • Mixing Bowl

    Choose a heat-resistant glass or stainless-steel bowl for mixing the ganache. This ensures even heat distribution and easy mixing.

  • Whisk

    A good-quality whisk will help you achieve a smooth, lump-free ganache. Look for a balloon whisk for the best results.

  • Saucepan

    A heavy-bottomed saucepan is essential to prevent the cream from scorching. Opt for stainless steel with a thick base.

  • Spatula

    A silicone spatula can scrape the bowl clean and ensure you get every last bit of ganache. Flexible and heat-resistant designs work best.


Step 1

Hello, everyone! I am excited to share this wonderful recipe for raspberry ganache with you. It’s a versatile filling perfect for macarons, cupcakes, cakes, and even chocolates. You can whip it to decorate a cake or cupcakes, as the color is quite delicate. If you prefer a more intense color, feel free to add some food coloring.

Step 2

If desired, you can infuse the cream with additional flavors, like mint. To do this, warm the cream and then add a few mint leaves. Let it infuse and cool for several hours or refrigerate it overnight.

Step 3

Mix the cream with the raspberry puree and gently heat without bringing to a boil. Be careful not to let it boil as the acid from the raspberries can cause the cream protein to curdle.

Step 4

Pour the heated mixture over the chopped white chocolate. Stir until smooth and well combined.

Step 5

Cover the ganache with plastic wrap and place it in the fridge for 10 to 12 hours to set. You can also use other berries like strawberries, blueberries, or cherries instead of raspberries for a different flavor profile.


Serving this exquisite Raspberry Ganache? Here are some **fascinating ideas** to make your presentation as amazing as the flavor!

Macarons: Fill those delicate almond shells with this vibrant ganache for an elegant French dessert. Perfect for afternoon tea or a stylish gathering! 🍵

Cupcakes: For a whimsical twist, pipe the ganache on top of your favorite cupcakes. Pro-tip: Add a fresh raspberry on top for a delightful eye-catcher! 🧁

Cakes: Use it as a filling between cake layers or even as an outer frosting. The subtle pink hue will make your cake look as good as it tastes! 🍰

Chocolates: Fill molds with the ganache to create luxurious handmade raspberry chocolates. A fantastic gift idea or an indulgent treat for yourself! 🍫


Want to make this recipe **gluten-free or vegan**? We've got you covered!

Gluten-Free Variation: This Raspberry Ganache is naturally gluten-free. Just make sure to use certified gluten-free white chocolate if you are sensitive to cross-contamination.

Vegan Variation: Replace the white chocolate with vegan white chocolate and swap the cream for full-fat coconut cream. Voila, a plant-based delight! 🌱


  • How can I tell if my ganache is the right consistency?

    Your ganache should be smooth and glossy. If it feels too runny, refrigerate it longer. If too stiff, let it sit at room temperature for a bit.

  • Can I make raspberry puree at home?

    Yes! Simply blend fresh or thawed frozen raspberries until smooth, then strain out any seeds for a silky texture.

  • Why did my chocolate seize up when adding the puree?

    Chocolate can seize if water or steam gets into it. Ensure your bowl is completely dry before mixing.

  • Can I use different berries for this ganache?

    Absolutely! Try strawberries, blueberries, or even cherries for a unique twist on the recipe.

  • How long can the ganache be stored?

    Store the ganache in an airtight container in the fridge for up to one week. Bring to room temperature or re-whip before using.

  • Can I freeze the ganache?

    Yes, freeze in an airtight container for up to three months. Thaw overnight in the fridge before using.

Nutrition facts

Recipe Yield:1 batch
Calories:per serving
Calories (Min - Max):250 - 300
Total Fat:18g
Saturated Fat:11g
Total Carbohydrate:25g
Total Sugars:24g