Author Notes
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
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Ingredients
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1 pint
fresh red raspberries, rinsed and dried
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1 pint
fresh black raspberries, rinsed and dried
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3.5 ounces
sweetened white chocolate (1 bar)
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1 teaspoon
Grated lemon zest (from ½ lemon--a generous teaspoon)
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1 tablespoon
Amaretto
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1-2 teaspoons
mild honey
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1/2 cup
crème fraiche
Directions
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Arrange the raspberries in 4 serving bowls.
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Melt white chocolate (on stovetop or in microwave.)
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Add the grated lemon zest to the melted chocolate.
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Stir in the honey and amaretto and blend well.
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Add the crème fraiche and whisk until smooth.
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Spoon three tablespoons of the white chocolate ganache over each bowl of berries.
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Refrigerate for at least a half hour to let the ganache firm up.
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