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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 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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