Easiest Way to Make Spicy Whipped White Chocolate Raspberry Ganache Frosting and Filling

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Before you jump to Whipped White Chocolate Raspberry Ganache Frosting and Filling recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

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Some grains are truly great for driving away bad moods. Millet, quinoa, barley, etc are excellent at helping you feel better. They fill you up better and that can help improve your moods also. Feeling famished can be awful! The reason these grains are so wonderful for your mood is that they are not hard for your body to digest and process. They are easier to digest than other foods which helps kick up your blood sugar levels and that, in turn, elevates your mood.

So you see, you don't need to stuff your face with junk food when you are wanting to feel better! Try some of these instead!

We hope you got benefit from reading it, now let's go back to whipped white chocolate raspberry ganache frosting and filling recipe. You can have whipped white chocolate raspberry ganache frosting and filling using 5 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Whipped White Chocolate Raspberry Ganache Frosting and Filling:

1. Provide 16 ounces of white chocolate, chopped, not chips.
2. You need 2 cups of fresh raspberries, or frozen, thawed.
3. Use 1 1/2 of heavy whipping cream.
4. Use 1 teaspoon of vanilla extract.
5. Use 1/8 teaspoon of salt.

Instructions to make Whipped White Chocolate Raspberry Ganache Frosting and Filling:

1. Puree rasberries and salt in a blender or food processor.
2. Strain mixture throgh a fine mesh strainer, pressing to extract all the juice. Discard seeds.
3. Heat cream until hot, pour over white chocolate in a large bowl. Let sit one minute then stir until smooth.
4. .
5. Stir in rasberry juice and vanilla and refrigerate until cold, at least 4 hours or overnight.
6. When your ready to use it. Remove from refrigeratpr and beat the rasberry, white chocolate mixture until light and fluffy.
7. This makes enough for a two layer cake, 24 cupcakes or a 9 by 13 pan of brownies.

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