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Ingredients
1 tablespoon unsalted butter
5/8 cup (150 ml) heavy cream
8 ounces semisweet chocolate, coarsely chopped, or 8 ounces semisweet chocolate chips
1/4 cup seedless raspberry preserves
Directions
- Melt the butter in a medium saucepan. Add the cream and bring to a simmer.
- Remove from heat and add chocolate. Stir until chocolate is melted and smooth. Add raspberry preserves and stir until smooth.
- Refrigerate if not using immediately (can be refrigerated up to 3 days). Remove from refrigerator for at least 15 minutes before using.
This makes enough ganache to generously fill 24 cupcakes or a 4 layer 8″ layer cake.