Page 249 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2
cup heavy cream to a boil. Pour the hot cream over the chocolate;

cover the bowl and set aside for 5 minutes. Whisk the chocolate and
cream until well combined; allow the ganache to cool until it reaches
a spreadable consistency, about 1 hour. Spread a spoonful of
ganache evenly over each cupcake. Refrigerate the cupcakes while

you prepare the frosting.

Step 7

Melt the white chocolate chips in a microwave-safe bowl by heating
for 1 minute, stirring after 30 seconds. Allow the white chocolate to
cool until almost room temperature but still fluid. Cream the butter

and cream cheese together. Blend in the melted white chocolate,
vanilla extract, and food coloring (if using). Spread the frosting on the
cupcakes. Serve immediately, or refrigerate until serving.

Cook's Notes

If toasted hazelnuts aren't available at your local grocery or health
food store, simply roast raw hazelnuts in a 350 degree F oven (175

degrees C) until the skins crack, 5 to 6 minutes. Remove skins by
rubbing vigorously in a clean kitchen towel.

You can use fresh raspberries instead of frozen. If you're using
frozen raspberries, don't thaw them first: thawed raspberries will fall
apart and weep into the whipped cream mixture. You may also use

all bittersweet or semisweet chocolate instead of both types.

Nutrition Facts

Per Serving:

487 calories; protein 5.3g 11% DV; carbohydrates 37.9g 12% DV; fat
36.2g 56% DV; cholesterol 66.3mg 22% DV; sodium 241.7mg 10%
DV.