Chocolate and Raspberry Ganache

Chocolate and Raspberry Ganache

Ingredients:
raspberries, raw
spartan, real semi-sweet chocolate baking chips,
butter, without salt

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