White Chocolate Ganache Raspberries

• 1/3 cups Heavy Cream
• 1/3 cups White Chocolate Chips
• 1/2 pints Fresh Raspberries

1. Note: Requires advance preparation.
2. Microwave heavy cream in a glass measuring cup to boiling. (Watch so it doesn't boil over!)
3. Add white chocolate (I used Ghirardelli white chocolate chips); allow them to soften for 2 minutes, then stir until combined.
4. Cool mixture to room temperature, then cover and refrigerate at least 2 hours (or overnight.)
5. When completely chilled, whip with an electric mixer until soft peaks form. Place ganache in a pastry bag with a narrow tip.
6. Rinse raspberries and allow to dry thoroughly. (Pat gently with a paper towel if necessary.) Fill each raspberry with ganache. Refrigerate until ready to serve.
7. These are great on cakes or cupcakes, or as a delicious sidekick to your favorite ice cream sundae.

heavy cream, white chocolate chips, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/white-chocolate-ganache-raspberries/ (may not work)