Chocolate and Raspberry Ganache

Directions

1. 1
   Melt the chocolate in the microwave until liquid, about 45C.
2. 2
   Put the pureed raspberries in a small pot and heat until 50-60C.
3. 3
   Put the melted chocolate a bowl and mix in the raspberries 1/3 at a time.
4. 4
   Once you have mixed Step 3 well, add the butter and mix until smooth and evenly incorporated.
5. 5
   Pour into a storage container, cover the surface with plastic wrap, then the the bowl with plastic wrap, and let cool.
6. 6
   It's ready when thickened!