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Sunday Supper Movement

 

This summer, I found a fantastic recipe (and photo) for a chocolate ganache, by Kraft Foods. It’s as easy as a dessert can get, and tastes absolutely decadent. It takes about 15 minutes to make (no oven!), and then chills for a couple hours. I’ve included the original recipe below, a Raspberry Chocolate Ganache, as well as my variations at the bottom.

Ingredients:

  • 8 oz. semi-sweet chocolate, coarsely chopped
  • 1 c. whipping cream
  • 6 Tbs. seedless raspberry jam, divided
  • 1 Oreo pie crust, premade or homemade
  • 2 c. fresh raspberries
  • 1 Tbs. water

Make the Chocolate Ganache: Put chocolate and whipping cream in a microwave-safe bowl and microwave on high for 1 minute. Stir and continue microwaving for 30 seconds until chocolate is completely melted. Remove from microwave and whisk together to combine. Whisk in 2 Tbs. of the raspberry jam. Pour into prepared crust and refrigerate for at least 4 hours.

Top the Ganache: Arrange berries on top of ganache. In a small bowl, microwave remaining 4 Tbs. jam and 1 Tbs. water for 30 seconds. Stir until combined. Drizzle over raspberries.

Store in the fridge until serving.

My (Tested) Variations:

  • Blackberry / blueberry jam with fresh blueberries on top
  • Kahlua Chocolate Ganache: A couple tablespoons of Kahlua baked into the ganache instead of the jam. Instead of fruit on top, a Kahlua whipped cream. (I’d also like to try this with Bailey’s.)
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