Leslies Raspberry Chocolate Ganache Recipes

CHOCOLATE-RASPBERRY GANACHE FROSTING

Steps:

• In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
• Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
• Let stand for 1 1/2 minutes, or until the chocolate has melted.
• Beat the mixture with a wire whisk until smooth.
• Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
• *Trywith milk chocolate or white chocolate chips.
• *.

CHOCOLATE GANACHE AND RASPBERRY TART

Steps:

• Using on/off turns, mix flour, butter and sugar in processor until coarse forms.
• Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor, mix until moist clumps form.
• Gather dough into ball, flatten into disk. Wrap in plastic. Chill 30 minutes.
• Dough can be made 2 days ahead. Keep chilled.
• Preheat oven to 375.
• Butter 9 inch diameter tart pan with removable bottom.
• Roll out dough on lightly floured work surface to 12 inch round. Fit dough into pan, trim overhang. Freeze 20 minutes.
• Bake crust until golden, 25 minutes. Cool.
• Meanwhile, bring cream just to boil in small saucepan. Remove from heat.
• Add chocolate, stir until smooth.
• Stir in liqueur and vanilla.
• Cool ganache 15 minutes.
• Transfer cooled crust to platter.
• Spoon chocolate ganache into crust and smooth top.
• Arrange raspberries atop chocolate.
• Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries.
• Can be made 8 hours ahead. Cover and let stand room temperature.

LAYERED CHOCOLATE-RASPBERRY TRIANGLES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased matching 13x9-in. baking pans with parchment; grease papers., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Add vanilla. Stir in flour. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer half of the batter to another bowl. Fold melted unsweetened chocolate into 1 bowl; spread into a prepared pan. Fold melted white chocolate into remaining batter; spread into second prepared pan., Bake 12-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto wire racks. Remove parchment; cool completely., Transfer chocolate layer to a baking sheet lined with a large piece of plastic wrap. Spread jam over top; place white chocolate layer over jam. Wrap securely with plastic wrap. Set a cutting board or heavy baking pan over top to flatten layers. Let stand at room temperature 3-4 hours. (Or, refrigerate overnight and return to room temperature before continuing.), Unwrap cake; place on a cutting board. Spread top with melted chocolate chips. Top with white chocolate shavings. Let stand until set. Trim edges with a knife. Cut into 24 squares; cut squares diagonally in half.

LESLIE'S RASPBERRY CHOCOLATE GANACHE

Steps:

• Boil cream.
• Pour over chips in a bowl.
• Beat until smooth.
• Mix in jam.
• Set aside to cool until thick enough to spread on cake.