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Ingredients
- 1/2 c. Whipping cream
- 8 ounce Minced semisweet chocolate
- 1/4 c. Butter
- 1/4 c. Confectioner's sugar
- 1 pkt (12 ounce) frzn
- Â Â Unsweetened raspberries
- 1/4 c. Sugar
- 1 Tbsp. Cornstarch
- 2 Tbsp. Cool water
- 1 tsp Lemon juice
Directions
- To make ganache: place cream in pan & heat till it just starts to boil.
- Stir in chocolate & butter till smooth & melted. Stir in confectioners sugar. Chill till slightly hard, about 30 min. Using pastry bag fitted with a star tip, pipe ganache onto baking sheet lined with wax paper. Or possibly mix can be spooned out & smoothed into heart shapes.
- Chill or possibly freeze till hard. Meanwhile, place berries & sugar in a 1 qt bowl. Cook till mix starts to boil. Combine cornstarch & water, stir into berries with lemon juice. Cook till slightly thick. Strain; throw away seeds. Chill till chilled. Before serving, thin with a little water to desired consistency. To serve, pour a thin layer of sauce onto small plate. Carefully place ganache in center.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 468g | |
| Calories 2093 | |
| Calories from Fat 1593 | 76% |
| Total Fat 186.91g | 234% |
| Saturated Fat 116.35g | 465% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 406mg | 17% |
| Potassium 1952mg | 56% |
| Total Carbs 157.21g | 42% |
| Dietary Fiber 37.9g | 126% |
| Sugars 81.69g | 54% |
| Protein 31.03g | 50% |
