Chocolate Ganache Raspberry Mini Bites




Whipped Cream


  1. In microwave safe bowl add chocolate chips. Pour cream over the chocolate chips. Microwave full power for 1 minute. Let stand for 5 minutes and whisk together.
  2. In small bowl add cool water. Sprinkle gelatin of over water. Set aside for 5 minutes. Combine cream and powdered sugar in bowl of stand mixer with whisk attachment. Turn mixer on high. Microwave gelatin for 5 seconds to change back to liquid form. It should NOT be hot. When the whipped cream is starting to peak slowly add gelatin. Beating time for whipped cream can vary from a couple of minutes to several minutes depending on temperature of cream, bowl and whisk.
  3. Spoon cooled ganache into the fillo shells. Pipe or spoon on the whipped cream and top each with a raspberry.


Place bowl and whipping attachment in freezer for 15 minutes prior to making whipped cream. it really helps it set up fast.
Once the whipped cream reaches stiff peaks turn off the mixer. You CAN over beat whipped cream.

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