Berry ganache
berry puree
0.75 cup
200 g
7 oz
6.60 fl oz
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
white chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
0.25 cup
2.50 tbsp
36 g
1.26 oz
1.19 fl oz



  1. Cook the puree for a little while, then add the corn starch, while stirring frequently. Mix thoroughly, then bring the mixture to a boil.
  2. Remove the pan from heat and leave it to cool, then add the gelatin and pulse the mixture with a blender. Melt the chocolate, pour it into the puree and gelatin mixture and blend again. Add the butter.
  3. Pulse the mixture with a blender one more time, then cover it with plastic wrap as closely as possible and put it into the fridge for about 2 hours to stabilize.
  4. Remove the mixture from the fridge, then beat in with a mixer until you get a stable and fluffy consistency.
  5. Feel free to use this ganache to make fillings for your cakes - it’s completely safe as it doesn’t leak. You can also use it for cupcake fillings, or truffles of any sort. As you can see, the possibilities here are absolutely endless.