Raspberry-Chocolate Ganache
This decadent chocolate syrup is ideal for blini, Sofya’s Russian yeasted crepes, but it also goes wonderfully with pancakes and ice cream and makes a great cake or brownie frosting when chilled until spreadable or as a glaze.
Ingredients
¼ cup heavy whipping cream
½ tbsp. light corn syrup or cane sugar syrup
¼ cup semi-sweet chocolate chips
½ ounce 60% bittersweet baking chocolate
¼ cup fresh raspberries, (or more, if desired), mashed with a fork
Directions
Place cream, syrup, chocolate chips and baking chocolate into a small saucepan and heat over medium-low heat, stirring constantly, until the chocolates have melted and the mixture is smooth.
Immediately stir in the mashed raspberries and drizzle inside and over the crepes.
Suggestions
Note: If ganache becomes too thick to pour before all the crepes are done, reheat it gently over low heat, stirring constantly, until it is back to pouring consistency.
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