This easy recipe for Raspberry Ganache is the multitasking dessert hero you need in your life. Despite being rich, deeply chocolatey, and delightfully fruity, this raspberry chocolate filling is simply made with just 5 ingredients and a few minutes of effort. Huzzah! 🎉
Friends often ask me, “What’s your favorite type of dessert?” As a trained pastry chef, that’s the ultimate Sophie’s Choice of questions. Ice cream, cookies, tarts, pies, donuts, cream puffs, candy, and cakes… I love them all!
When I respond as such, the follow-up is inevitably, “Okay, but what FLAVOR is your favorite?” Again, a torturous question. Caramel, peanut butter, vanilla, coffee, lemon, lime, strawberry, blueberry, almond, hazelnut… the list goes on. But, while I love all my dessert darlings, the combination of fresh raspberries and chocolate is pretty tough to beat.
If you share a similar affinity for sweet-tart chocolate-berry marriages, you’re going to fall head over heels for this chocolate raspberry ganache recipe. All you need are 5 ingredients, about 10 minutes, and the most basic kitchen equipment to whip up a batch, and then a world of chocolatey, raspberry goodness opens up.
And don’t worry — I won’t ask you to play favorites. You can use this raspberry-scented ganache to fill chocolate raspberry macaron shells and raspberry tarts, use it as hot fudge for sundaes, or even whip it into frosting for raspberry cake or cupcakes. Heck, I even like to eat it straight from the fridge on a spoon. Do yourself a favor and make some, stat. You won’t be sad you did.
⭐ Why You’ll Love This Raspberry Chocolate Ganache Recipe
- Quick & Easy - It’s as easy as heat, pour, stir, and chill. Even if you are a complete kitchen noob, I promise — you’ve got this.
- Made With Just 5 Ingredients - Don’t you love it when your grocery list is short?!? Me too.
- Endlessly Versatile - This single raspberry ganache recipe ticks off so many dessert boxes, it’s hard to keep track. You can use it to make homemade truffles, fill or frost various pastries, or drizzle it on your favorite treats. However and wherever you use it, this decadent, all-purpose chocolate raspberry filling is sure to impress.
🍴Ingredients
As promised, you only need a handful of ingredients to make this dark chocolate raspberry ganache. Here’s what to grab:
- Heavy Cream - For the best, richest, smoothest ganache, heavy cream is the way to go. That said, regular whipping cream will also work!
- Glucose Syrup - This sticky, viscous syrup adds sweetness, body, and a lovely chewiness to the ganache. You are also welcome to use light corn syrup instead (which, BTW, is a particular variety of glucose syrup).
- 70% Dark Chocolate - While raspberries play nicely with all types of chocolate, dark chocolate is by far my favorite. Opting for at least 70% cocoa solids ensures a bold chocolate flavor.
- Raspberry Liqueur - Chambord, framboise, or raspberry schnapps are all perfect. If you don’t use alcohol, try swapping in raspberry extract or raspberry syrup.
- Unsalted Butter - Adding butter at the end gives the ganache a glossy appearance and an extra-rich consistency. If possible, opt for European-style grass-fed, organic, and/or cultured butter for the best flavor.
See the recipe card below for a full list of ingredients and measurements.
⏲️ Substitutions & Variations
- Dairy-Free/Vegan - Making vegan ganache is as simple as swapping in vegan whipping cream or full-fat canned coconut milk, plant-based butter, and the vegan dark chocolate of your choice. Just note that if you use coconut milk or cream, the ganache will take on a hint of tropical flavor.
- Different Flavored Liqueurs - As much as I love this raspberry ganache filling, don’t feel limited. You can swap in Kahlua or coffee liqueur for coffee ganache or Cointreau or triple sec for orange ganache. You can also make port ganache, rose water ganache, Bailey’s ganache, mint ganache, strawberry ganache, pear ganache, and more — the options are endless!
- Other Chocolate - You’re welcome to swap in semi-sweet chocolate or bittersweet chocolate (55%), milk chocolate, or even white chocolate if you prefer.
- Whip It - If you want a smooth, glossy ganache, let it cool without disturbing it. BUT, if you want a spreadable, pipable, frosting-like consistency, bust out your hand mixer. After the butter has been incorporated, beat it for several minutes on medium speed, until the color and texture lighten considerably. Once it’s nice and fluffy, put it in a pastry bag and pipe away!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
📖 How to Make Raspberry Ganache: Step-by-Step Instructions
Step 1: Warm. Add cream & glucose or corn syrup to a small saucepan and bring to a slight boil.
Step 2: Melt. Remove the cream mixture from heat and pour it over the dark chocolate in a large bowl. Stir to combine as the warm cream starts to melt the chocolate.
Step 3: Add the butter into your warm chocolate mixture, using an immersion blender or spatula, blend ganache until the butter has fully incorporated and your mixture is smooth.
Step 4: Add raspberry liqueur and stir to combine.
Step 5: Chill. Allow the raspberry chocolate ganache to cool completely before assembly.
👩🏻🍳 Expert Tips
Making ganache isn’t hard by any means, but there are a few things to keep in mind:
- Use high-quality ingredients. When a recipe has only a few things in it, you want to make sure that they all taste good! Opt for a reputable brand of chocolate, fancy butter, and the best raspberry liqueur you can find on your budget.
- Aim for small pieces of chocolate. The smaller they are, the quicker they’ll melt!
- Don’t heat the cream and syrup mixture too vigorously. You’ll want to remove it from heat right when bubbles start appearing around the edge of the pan.
- Start with room-temperature butter for easy incorporation.
💭 Recipe FAQs
Ganache is a rich, velvety mixture that plays a central role in the world of high-quality pastries and desserts. By selecting the type of chocolate, altering the ratio of chocolate and cream, and adding flavorings like liqueurs, spices, or extracts, we can tailor ganache to enhance any dessert, making it an essential tool in the baking repertoire.
The ganache type is determined by the chocolate type, so you can have either white chocolate ganache, milk chocolate ganache, or semi-sweet/dark chocolate ganache. Add to chocolate cupcakes, chocolate cake, or french macarons!
There are several methods. In this raspberry ganache recipe, we use raspberry liqueur to add flavor. Other liquids like flavoring extracts, rose water or orange blossom water, liquor, or even coffee can be used. Another option is to infuse your cream with flavor. This method works with dry ingredients like herbs, spices, and tea leaves. Alternatively, you can opt for substitution — replacing some of the cream with fruit purée or preserves.
Using chocolate raspberry ganache provides a rich, decadent flavor and smooth texture, making it perfect for special occasions like a chocolate raspberry ganache cake. However, compared to frosting, ganache might not hold intricate designs as well from a piping bag due to its softer consistency.
Beyond frosting, consider layering cakes with raspberry preserves or a sprinkle of freeze-dried raspberries for a burst of raspberry flavor. These alternatives add unique textures and tastes that enhance any layer cake - one of my favorites is a chocolate raspberry cake - the ultimate classic!
To thicken ganache effectively, chill it at room temperature before whisking it again; this simple step helps achieve the best results for a firmer texture. Adding a bit more chopped chocolate can also adjust the consistency to your liking.
Store raspberry ganache in an airtight container with a layer of plastic wrap directly on the surface to prevent air bubbles, keeping it fresh in the refrigerator. For longer storage, ganache can be frozen and then thawed in the fridge overnight for use the next day.
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Raspberry Ganache
Ingredients
- 100 g (⅓ Cup + 1.5 Tbsp) Heavy Cream
- 32 g (1.5 tablespoon) Glucose syrup, or corn syrup
- 175 g (1 Cup) Dark chocolate, Roughly Chopped
- 30 g (2 tablespoon) Raspberry Liqueur
- 25 g (2 tablespoon) Unsalted Butter , room temperature
Instructions
- Add cream & glucose to a saucepan and bring to a slight boil.100 g Heavy Cream, 32 g Glucose syrup
- Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate.175 g Dark chocolate
- Add the butter into your warm chocolate mixture, using an immersion blender or spatula, blend ganache until the butter has fully incorporated and your mixture is smooth. Add raspberry liqueur and fold to combine.25 g Unsalted Butter, 30 g Raspberry Liqueur
- Allow the chocolate ganache to cool completely before assembly.
Video
Notes
- Use high-quality ingredients. When a recipe has only a few things in it, you want to make sure that they all taste good! Opt for a reputable brand of chocolate, fancy butter, and the best raspberry liqueur you can find on your budget.
- Aim for small pieces of chocolate. The smaller they are, the quicker they’ll melt!
- Don’t heat the cream and syrup mixture too vigorously. You’ll want to remove it from heat right when bubbles start appearing around the edge of the pan.
- Start with room-temperature butter for easy incorporation.
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