Raspberry Ganache Filling
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Category
Fillings
Servings
Makes about 1 1/3 cups filling, plus 1/2 cup plain ganache
Ingredients
- 3/4 cups Heavy Cream
- 10 ounces Semisweet or Bittersweet Chocolate, Finely Chopped
- 1/3 cup Raspberry Jam
Directions
Heat the cream in a small saucepan over medium until scalded (watch carefully, as it can quickly boil over).
Add the chocolate, turn the stove off, and let sit for 3 to 4 minutes. Stir until the chocolate is completely melted and incorporated.
The ganache should have the consistency of pudding. Pour about one third of the ganache into a small bowl and stir the jam into the remaining ganache.
Let the plain ganache cool until just slightly warm and set the raspberry flavored ganache in the refrigerator to firm up.
Separate the baked cookies into matching pairs (a top and a bottom).
Fill a small pastry bag with a small round tip with the plain ganache and use to decorate the "top" cookies.
Spread about a tablespoon of the raspberry ganache on the flat (underneath) side of the "bottom" cookies, then sandwich together.
- Enjoy!
