This raspberry ganache is smooth, creamy, and bursting with real raspberry flavor from freeze-dried raspberries. With white chocolate and heavy cream, it has the perfect balance of sweet and tart flavors. It's easy to make and perfect for drizzling, frosting, or filling your favorite desserts!
This white chocolate raspberry ganache is a great alternative to traditional frosting recipes. It gets its bold raspberry flavor from freeze-dried raspberries, which blend smoothly into the white chocolate for a perfectly creamy texture.
You can use this ganache on everything from cakes to cookies! It's perfect drizzled over ice cream too!
For more ganache recipes, try this salted caramel ganache, white chocolate pistachio ganache, strawberry ganache, or milk chocolate ganache.
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Why You'll Love This Recipe
- Creamy white chocolate ganache- Like my coffee ganache, this ganache is ultra-smooth and luscious, thanks to the perfect balance of white chocolate and heavy cream. It whips up light and fluffy for frosting or stays silky for drizzling and dipping.
- Freeze-dried raspberries- The ganache is made with freeze-dried raspberries that are ground into a fine powder. They add a strong, natural raspberry flavor without thinning out the ganache like raspberry puree or raspberry preserves can.
- Versatile- You can use ganache in so many ways! Pipe it onto cupcakes, fill cakes and macarons, drizzle over brownies, or even use it as a dip for fruit and cookies. It also makes a stunning drip for layer cakes when warmed to the right consistency.
Ingredient Notes
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- Freeze-dried raspberries-ย These raspberries have had all their moisture removed, making them crispy with an intense raspberry flavor. When ground into a fine powder, they naturally flavor and add a pretty pink color, just like freeze-dried cherries do in this cherry ganache!
- White chocolate chips- I used white chocolate chips, but you can also use finely chopped chocolate bars, which melt even quicker.
- Heavy cream- For a rich and creamy texture, use heavy whipping cream with at least 36% milk fat. Avoid half-and-half or milk because they'll make the ganache too thin.
Ingredient Substitutions and Additions
- White chocolate substitute- You can make this ganache using dark chocolate or bittersweet chocolate. Even semi-sweet chocolate works. The ganache will be thicker because of the cocoa solids, so I recommend increasing the amount of cream. The raspberry flavor will be more subtle too.
- Add citrus- A little lemon juice or zest can enhance the raspberry flavor. If using lemon juice, be careful because too much liquid can affect the ganache's consistency. Start with a teaspoon and adjust as needed.
- Add flavor extracts- This ganache is delicious with a splash of vanilla, lemon, or almond extract.
Step by Step Instructions
Step 1: Start by adding the freeze-dried raspberries to a food processor or blender and pulse into a powder.
The powder can clump and stick to the bottom, so scrape it down with a rubber spatula if needed. Then sift out the seeds with a fine mesh strainer or sieve.
Step 2: Next add the white chocolate chips to a heatproof large bowl. Microwave for 30 seconds so the chocolate starts to melt, then add the raspberry powder.
Step 3: Pour the heavy cream into a separate microwaveable bowl. Then microwave for 1-2 minutes until the edges begin to simmer.
Pour the hot cream over the white chocolate and let it sit for about 30 seconds to soften the chocolate.
Step 4: Use a rubber spatula to fold the ingredients together until creamy and smooth. The raspberry powder might clump which is normal.
Step 5: Blend with an immersion blender for a super smooth texture. If you don't have one, add it back to the food processor and blend until smooth.
Step 6: Let the ganache cool on the counter for 30 minutes, then cover with piece of plastic wrap touching the surface of the ganache so it doesn't form a skin. Chill in the refrigerator for at least 2 hours. The longer you refrigerate it, the thicker it will be.
For a thinner, more spreadable ganache, refrigerate for 1 hour. For a thicker ganache that whips into frosting, refrigerate it for 2 hours or more.
How to Whip Ganache
After the raspberry ganache cools and thickens, move it to a stand mixer fitted with a whisk attachment or use a handheld electric mixer. Whip on medium speed for 2-3 minutes until it becomes lighter in color with a light and fluffy texture.
Spread it in between cake layers with a small offset spatula or transfer to a piping bag to frost cupcakes!
Expert Tips for Success
- Choose high-quality white chocolate. Low-quality chocolate can melt unevenly, taste artificial, or have a greasy texture. For a smooth, creamy ganache, I recommend using Ghirardelli white chocolate chips or a good-quality chocolate bar.
- Weigh your ingredients. Using a kitchen scale to measure the ingredients in grams is the most precise. The ratio of chocolate to cream is really important for ganache to set up properly, and using a scale makes it so you're right on.
- Blend for a silky texture. While optional, using an immersion blender after melting the chocolate helps create an ultra-smooth ganache with no lumps.
- Chill in a shallow dish. Instead of a deep bowl, spread the ganache in a shallow dish to speed up the cooling process. This helps it firm up evenly and more quickly.
How to Use
- Spread on a pan of ganache brownies or use it to top this raspberry brownie cheesecake or lemon raspberry cheesecake.
- Sandwich the ganache between raspberry macarons, raspberry chocolate chip cookies, or salted brownie cookies for cookie sandwiches! You can also use it to fill chocolate ganache thumbprint cookies.
- Pipe the whipped ganache on these pistachio raspberry cupcakes, almond raspberry cupcakes, or white chocolate cupcakes.
How to Use for Drip Cakes
Once the ganache cools to approximately 90ยฐF, it's the perfect consistency for drizzling over cakes! If you don't have a thermometer, check that it's smooth and pourable. If it gets too thick, microwave it for about 10 seconds to loosen it up.
You can apply the ganache with a spoon or a piping bag. Before you start piping, test a small drip on the back of the cake to gauge the flow. For longer drips, add more ganache; for shorter ones, use less.
Frequently Asked Questions
Fresh raspberries have a lot of moisture, which can make ganache too thin or cause it to separate. For a smooth texture, it's best to use freeze-dried raspberries ground into a fine powder.ย
Ganache thickens as it cools, so if it's still thin, let it sit at room temperature or refrigerate it for 30-60 minutes. If it's still too runny, the chocolate-to-cream ratio may be off. Try adding more melted chocolate to help it firm up.
Microwave the ganache for 5-10 seconds at a time, stirring between intervals, or mix in a small amount of warm cream to loosen it up.
More Frosting Recipes to Try
๐ Recipe
Raspberry Ganache with White Chocolate
Equipment
- 1 food processor or blender
- 1 immersion blender
- 1 Electric hand mixer for whipped ganache
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Ingredients
- 17 grams freeze-dried raspberries
- 315 grams white chocolate chips
- 200 grams heavy cream
Instructions
- Add freeze-dried raspberries to a food processor or blender and pulse into a powder. Sift out the seeds with a fine mesh sieve.17 grams freeze-dried raspberries
- Add white chocolate chips to a heatproof large bowl. Microwave for 30 seconds, then add the raspberry powder.315 grams white chocolate chips
- Pour the heavy cream into a separate bowl. Microwave for 1-2 minutes until the edges begin to simmer.200 grams heavy cream
- Pour the hot cream over the white chocolate and let it sit for about 30 seconds to soften the chocolate.
- Fold the ingredients together with a rubber spatula until smooth. The raspberry powder might clump which is normal.
- Blend with an immersion blender for a super smooth texture. If you don't have one, add it back to the food processor and blend until smooth.
- Let the ganache cool on the counter for 30 minutes, then cover with plastic wrap. Chill in the refrigerator for at least 2 hours. The longer you refrigerate it, the thicker it will be.
- To whip the ganache, whip on medium speed with an electric mixer for 2-3 minutes until it becomes lighter in color with a light and fluffy texture.
- Spread it in between cake layers or transfer to a piping bag to frost cupcakes or your other favorite desserts.
Megan Weimer
I'm the author of this recipe. I love how fruity this ganache is. It makes a great whipped frosting. It doesn't set super hard either and stays creamy.
Jeff
I used Megan's recipe as a cake filling in a 1/2 sheet cake. I ended up making a quadruple quantity, with some left over. After chilling the ganache, I whipped it in my stand mixer. Absolutely delicious! It held together perfectly, and really took my layer cake to a new level. All my guests, over 50, raved about the cake (chocolate bottom layer, white chocolate raspberry ganache, white cake layer and swiss meringue buttercream icing) and I believe it was this raspberry ganache that tied the flavors together, added richness, and strongly contributed to the overall flavor. Thank you sharing a great recipe!
ps. sorry for any typos, it is difficult to reapjnd when the ads keep covering my text...