BITTERSWEET CHOCOLATE RASPBERRY GANACHE by Kelly CA © 2009 Sarah Phillips baking911.com 
Macarons and photo by Kelly CA © Sarah Phillips baking911.com
Used to fill the French Macaron Recipe
CHOCOLATE BAKING HELP
INGREDIENTS
10 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1/3 cup seedless raspberry jam
INSTRUCTIONS
1. Place chopped chocolate in a medium size bowl.
Heat 1/2 cup cream in the microwave, or in a pan, until it reaches a gentle boil.
Pour hot cream oven chocolate, and gently shake bowl to cover the chocolate with the cream.
2. Add the jam and let chocolate sit for about one minute, to soften.
3. Stir the chocolate mixture, with a whisk, in one direction, until the chocolate is fully melted and smooth.
4. Set aside to cool, stirring occasionally, until the ganache is firm enough to pipe.
STORAGE
Store, covered, at room temperature for a day or two, and then refrigerate for a week.
