With just two of us in our household, I generally make half-batches of things. But, we do end up with leftovers (and leftover ingredients) from time to time — especially when I bake. Sometimes it’s just a tablespoon of this or a cup of that, but I enjoy “re-inventing” leftovers so they don’t go to waste.
With the number of heavy cream recipes I’ve posted lately, you must think I have a pipeline to the dairy, lol. (A half-pint goes a long way at our house.) We really don’t eat dessert 7 days a week, but I needed to use up the Creme de Cacao Whipped Cream (and the rest of the heavy cream…), along with a smattering of white chocolate chips. Sometimes the best inspirations are the simplest ones.
Begin with an empty wine goblet…
Add two small scoops of chocolate ice cream (drizzled with Creme de Cacao, if desired) and a handful of White Chocolate Ganache stuffed raspberries…
Add a dollop of Creme de Cacao whipped cream, and a spoon…
Then sit down and ENJOY!
Raspberries with White Chocolate Ganache
(requires advance preparation)
1/3 c. heavy cream
1/3 c. white chocolate (I used Ghirardelli white chocolate chips)
In a glass measuring cup, microwave the cream until just boiling. (Watch so it doesn’t boil over!) Add white chocolate chips; let sit for 2 minutes to soften. Stir to combine.
Cool to room temperature, then cover and refrigerate several hours or overnight. When completely chilled, whip with an electric mixer until soft peaks form.
Place the ganache in a piping bag with a small tip. Fill each raspberry (previously rinsed and thoroughly dried.) Chill until serving time.
And if you have leftover raspberries…