Saturday, February 11, 2012

Raspberry Ganache Pie


1 8 oz package Semi sweet baking chocolate, coarsley chopped
1 cup whipping cream
6 tablespoons seedless raspberry jam, divided
1 chocolate pie crust
2 cup raspberries
1 tablespoon water


Place chocolate in medium bowl; set aside.  Mix cream and 2 tablespoons of the jam in small saucepan.  Bring just to boil, stirring constantly.  Remove from heat.  Pour over chocolate in bowl.  Let stand 2 minutes.

Beat with wire whisk until chocolate is completely melted and mixture is well blended.  Pour into crust; cover.  Refrigerate 4 hours or overnight.

Arrange raspberries on top of pie.  Microwave remaining 1/4 cup jam and water in small microwaveable bowl on high 30 seconds; stir until well blended.  Brush over raspberries.  Refrigerate until ready to serve.

1 comment:

Miz Helen said...

Hi Deb,
Your Raspberry Ganache Pie is just beautiful, I just know it will be delicious! Hope you are having a fabulous week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

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