This white chocolate raspberry ganache incorporates three of my favorite things: white chocolate, raspberries, and a thick chocolatey topping. Even better, it’s incredibly simple to make.

I first fell in love with the creamy, fruity combo back in college, when I worked at a restaurant that sold this white chocolate raspberry cheesecake. The sharp, creamy, and sweet just works its magiccc.

I filled these lavender thumbprints with this simple fruit ganache recipe, but it can be used to sandwich cookies or macarons, piped into cupcakes, spread over scones, and so much more.

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WHITE CHOCOLATE RASPBERRY GANACHE

All you need is raspberries (fresh or frozen), white chocolate, and heavy cream. Voila!

Personally, I prefer chopping a block of white chocolate instead of using chips, since a fresh block tastes creamier and melts more easily. You do you, friend.

The raspberry puree will add not only flavor but color. So you can mix it in completely, or do a light fold for a pretty swirl effect.

Do I have to strain out the raspberry seeds? Nope. If you don’t mind a seedy texture and crunch, feel free to keep the seeds in. For a smoother ganache, I prefer to press the raspberry puree through a strainer.

INGREDIENTS

White chocolate: the creamy, sweet base of the ganache
Raspberries: for natural flavor, color, and a tart balance to the sweetness of the chocolate
Heavy cream: Melts the chocolate and creates a rich, silky consistency

Can I swap the raspberries for another fruit? Sure thing! Interchange the raspberries with another berry (strawberries, blackberries) or make a mixed berry ganache instead!

HOW TO MAKE WHITE CHOCOLATE RASPBERRY GANACHE

Place the raspberries in a small pot over medium-low heat and stir while gently mashing them. Cook until the mixture has thickened and reduced by half, so you can run a spoon through the center without it immediately filling back in.

Remove the pot from heat and strain the raspberries through a fine mesh sieve into a bowl, pressing gently to extract any extra juice (without the seeds). Discard the seeds and let the smooth raspberry puree cool.

Arrange the chopped white chocolate in an even layer in a heat-proof bowl. Heat the heavy cream in a small pot over medium heat until steaming with a few tiny bubbles around the edge, then pour it over the white chocolate immediately.

Cover the bowl with a lid or plate and let it sit for five minutes, then whisk the mixture until completely smooth.

Fold in the raspberry puree, swirling lightly if you want a marbled effect or mixing fully for an even pink hue.

chopped white chocolate in measuring cup

white chocolate ganache next to glass of raspberry puree

3 reasons you’ll love this white chocolate raspberry ganache

A delicious balance of tart and sweet between the raspberry and white chocolate flavors
Natural pink color perfect for Valentine’s Day dessert or a bright pop in your favorite bake
Made with three simple ingredients for a quick topping or filling

TIPS & VARIATIONS

When warming the heavy cream, heat it until it’s just steaming with a few bubbles around the rim before pouring over the chocolate. White chocolate can be a little sensitive to heat, so if your cream is too hot, it can burn it (which gives you gritty ganache).
You can swap the raspberries for another berry, like strawberries or blackberries, or even do a mix!
If you don’t mind a seedy ganache, you can skip straining the puree. I just prefer a smooth one!
Reminder that your ganache will thicken as it cools, so don’t fret if it seems too thin at first. Let it rest at room temperature anywhere from 30 minutes to an hour before filling and topping.

MAKING AHEAD & STORING

You can make your raspberry puree in advance, before you plan to swirl it into your white chocolate ganache. In an airtight container, it’ll last in the fridge for up to 5 days or in the freezer for close to 3 months.

Once made, your white chocolate raspberry ganache needs to be stored in the fridge due to the heavy cream. It’ll keep in the fridge for up to 5 days or in the freezer for 2 months.

The ganache will thicken as it chills, so reheat gently in the microwave or in a pot over low heat on the stove. If frozen, thaw in the fridge overnight.

MORE RASPBERRY RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 5

Cook Time 20

Total Time 25

Servings 0.5 cup approx.

Course Dessert

Cuisine American

Easy and creamy white chocolate raspberry ganache made in minutes, with just three ingredients! Packed with fresh raspberry flavor, perfect for filling macarons, topping cookies, and more.

Equipment

Small pot
Mixing Bowl
Spatula
Measuring Cups
Measuring Spoons
Fine Mesh Sieve

Ingredients

½ cup raspberries
1 cup white chocolate chopped
¼ cup heavy cream

Instructions

Place your raspberries in a small pot over medium-low heat. Stir and start to mash them up with a spoon, cooking them down by half. When it’s ready, you should be able to run your spoon through the middle of your mixture to form a line, without the mixture running back together.
Turn off the heat and pour your raspberries through a fine mesh strainer into a bowl. Use a spoon to press out any extra raspberry juice – you just want to catch the seeds here. Throw away the seeds and set the mixture aside to cool
Place your chopped white chocolate in an even layer in a heat-proof bowl. In a small pot, add your heavy cream and place it on the stove over medium heat. Once the liquid begins to steam and has a few bubbles around the edge, immediately pour over your chopped white chocolate
Cover the bowl with a lid or plate and let sit for 5 minutes before removing the lid and whisking until smooth
Fold in your raspberry puree. For a swirled look, do a few folds but not completely. If you want a smooth pink color, stir in the raspberry puree until completely combined