This “Chocolate Decadence” spinoff is a little less decadent than the original recipe,because in this version the raspberries dominate, and the supporting role goes to a lemon-infused, white chocolate ganache that clings to the berries like an elegant cloak. The ganache thickens as it cools, sealing the fruit so that the berries stay plump and juicy. I made this on the Fourth of July—red berries, white cream, and dark blue-black raspberries. —AppleAnnie
fresh red raspberries, rinsed and dried
fresh black raspberries, rinsed and dried
sweetened white chocolate (1 bar)
Grated lemon zest (from ½ lemon--a generous teaspoon)
In This Recipe
Arrange the raspberries in 4 serving bowls.
Melt white chocolate (on stovetop or in microwave.)
Add the grated lemon zest to the melted chocolate.
Stir in the honey and amaretto and blend well.
Add the crème fraiche and whisk until smooth.
Spoon three tablespoons of the white chocolate ganache over each bowl of berries.
Refrigerate for at least a half hour to let the ganache firm up.