RASPBERRY GANACHE PIE
Enjoy the creamy, sweet inside of a truffle poured on top of a pie shell with this Raspberry Ganache Pie. Raspberry Ganache Pie is like heaven on a plate.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
- Pour into crust. Refrigerate 4 hours.
- Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
RASPBERRY GANACHE PIE
My husband is a true lover of chocolate and raspberries. Every time I see a new recipe for that combination I have to try it. This is quick and easy. But remember it has to set 4 hours in the refrigerator.
Provided by Gail Charbonneau
Categories Pies
Time 4h33m
Number Of Ingredients 6
Steps:
- 1. Microwave chocolate and cream on high, 2minutes or until chocolate is almost melted, stirring after each minute. Whisk until smooth and fully melted. Stir in 2 tablespoons of jam.
- 2. Pour into crust and refrigerate 4 hours.
- 3. Arrange berries on top of pie. Microwave remaining 4 tablespoons of jam and 1 tablespoon water in small microwave safe bowl for 30 seconds on high. Stir until well blended. Brush onto the berries. Keep refrigerated.
CHOCOLATE GANACHE PIE
Ganache is a chocolate lovers best friend. This is a Very quick and easy recipe to satisfy your chocolate cravings. You can make this recipe in less than 5 min. This would be a good recipe for you to prepare with a child that is learning to cook. Chocolate, cream and butter.... it is very forgiving. Enjoy .
Provided by John West
Categories Chocolate
Time 10m
Number Of Ingredients 4
Steps:
- 1. Add the 8 ounces of chocolate and heavy whipping cream into a microwaveable mixing bowl.
- 2. Microwave on high for 1 minute then stir with wisk.
- 3. Microwave a second time for 1 minute, stir until well mixed, add butter and stir it in. Next pour into the chocolate pie crust and chill for around 3 hours.
CHOCOLATE GANACHE AND RASPBERRY TART
Provided by Anna Pump
Categories Milk/Cream Food Processor Chocolate Dessert Bake Valentine's Day Raspberry Kahlúa Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makaes 8 servings
Number Of Ingredients 12
Steps:
- Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
- Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
- Bake crust until golden, 25 minutes; cool.
- Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
- Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
RASPBERRY AND WHITE CHOCOLATE GANACHE TART
Celebrate the season with the fresh taste of luscious raspberries and creamy white chocolate in a baked chocolate tart. This is a special occasion treat that should be chilled for at least one hour before serving. Beautiful -
Provided by Chef mariajane
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 375°F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
- Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
- FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
- ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.
Nutrition Facts : Calories 416.3, Fat 26.4, SaturatedFat 16, Cholesterol 62.9, Sodium 95.7, Carbohydrate 42.1, Fiber 2.6, Sugar 30.3, Protein 4.6
RASPBERRY GANACHE PIE
Make and share this Raspberry Ganache Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine baking crumbs and butter; press firmly onto bottom and up sides of 9-inch pie plate. Set aside.
- Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 - 2 minutes or until chocolate is melted and mixture is well blended, stirring after 2 minutes. Stir in 2 tablespoons of the jam.
- Pour into crust; cover. Refrigerate at least 4 hours or overnight.
- Arrange raspberries on top of pie. Microwave remaining jam and and the water in microwaveable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store any leftover pie in refrigerator.
- MAKE-AHEAD: Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.
RASPBERRY-CHOCOLATE PIE
Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 375 degrees. Roll out pate sucree to a 1/8-inch thickness between two sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze 15 minutes.
- Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool 30 minutes.
- Filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand 5 minutes. Add salt; whisk until smooth.
- Pour filling into piecrust. Refrigerate at least 1 hour.
- Topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool 5 minutes.
- Add remaining 4 cups raspberries; very gently stir to coat. Let stand 15 minutes to cool slightly, then spoon over pie. Refrigerate 15 to 30 minutes.
CHOCOLATE-RASPBERRY GANACHE FROSTING
Make and share this Chocolate-Raspberry Ganache Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
- Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
- Let stand for 1 1/2 minutes, or until the chocolate has melted.
- Beat the mixture with a wire whisk until smooth.
- Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
- *Trywith milk chocolate or white chocolate chips.
- *.
Nutrition Facts : Calories 1204.7, Fat 82.2, SaturatedFat 50.1, Cholesterol 135.7, Sodium 221.6, Carbohydrate 131.7, Fiber 8.6, Sugar 104.4, Protein 7.4
CHOCOLATE GANACHE PIE WITH RASPBERRIES
Make and share this Chocolate Ganache Pie With Raspberries recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- NO-ROLL CRUST: Preheat oven to 375°F Place flour, sugar and salt in a food processor; add shortening and pulse until the mixture starts to cling together.
- Transfer the flour mixture to a 9-inch pie plate; press evenlu over bottom adn up the sides. Prick all over with a fork. Chill in the refrigerator for 30 minutes.
- Bake for 18-20 minutes or until lightly golden. Shield crust with foil to prevent over browning during the last few minutes of baking if necessary. Cool completely, 30-40 minutes.
- CHOCOLATE GANACHE FILLING: In a heavy saucepan, heat chocolate, and sweetened condensed milk over medium-low heat; stirring constantly, until melted and smoooth, 3-5 minutes.
- Stir in butter untl melted and pour into prepared crust.
- TO GARNISH: Place raspberries with open side down in circles on top of the pie starting with the outside and working toward the middle. Chill in refrigerator until set for 4 hours or overnight.
Nutrition Facts : Calories 266.1, Fat 19.8, SaturatedFat 8.3, Cholesterol 6.1, Sodium 140.4, Carbohydrate 23.6, Fiber 4.2, Sugar 5.2, Protein 3.7
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