Peaches and Raspberry Cream on Homemade Breton Shortbread

Instructions

1. 1

   Place the chocolate in a bowl. Set aside.

2. 2

   In a small saucepan, bring the cream to a boil. Pour over the chocolate. Let rest for 1 minute without stirring. With a whisk, stir until smooth. Cover and refrigerate for about 3 hours.

3. 3

   Beat the ganache with an electric mixer until soft peaks form. Add 250 ml (1 cup) of raspberries and beat for about 1 minute or until the ganache becomes pale pink. Refrigerate until ready to serve.