Dark Chocolate Ganache with Raspberry Coulis

A deliciously rich dark chocolate ganache balanced with raspberry coulis.

Prep Time 3

Cook Time 7

Total Time 10

Course Dessert

Servings 4 People

1 1/2 cup Whole milk
1 cup Heavy whipping cream
2 tsp. Powdered sugar
10 oz. Chopped dark chocolate This would be about 2 1/2 of the Ghirardelli chocolate baking bars that I talked about

Pour the milk and heavy whipping cream into a medium saucepan and stir every so often over medium-high heat.
Once it starts to steam, stir in powdered sugar until dissolved.
Take off heat once you start to see small bubbles forming on the sides of the cream mixture (make sure it doesn't boil).
Take chopped dark chocolate and put it in the mixture and stir until it's completely dissolved. (It takes a minute or two, but you'll know it's all dissolved when it becomes dark and thick).
Pour into desired container (small cup, ramekin, or mason jar), and place in the fridge for 8 hours or overnight (or make in the morning so it'll be ready by the time dessert rolls around).

Heat raspberries up in microwave for 1-2 minutes then take a fork and mash it (or place in blender), until it become a liquid consistency.
Run the raspberry mixture through a sieve and discard all seeds left over.
Mix in the powdered sugar and lemon until dissolved, and place in fridge to cool down with the chocolate ganache…Then, grab a spoon and eat up!