Hibiscus Chocolate Ganache

6 ounces heavy cream (Coconut cream is a nice substitute for Vegan Alternatives, or a cashew or almond cream)
3 1/2 ounces chocolate with 61% cocoa, chopped
1 ounce chocolate with 34% cocoa, chopped
1/2 ounce raspberry puree
5 ounces hibiscus syrup***
1 1/2 ounces butter (Earth balance works well for vegan alternative)

Place chocolate in large bowl. Bring cream, raspberry puree and hibiscus syrup to a boil. Remove from heat and pour over chocolate. Let sit five minutes, then stir in butter. Continue to stir until mixture is smooth. Let cool to room temperature.

Use as filling for tarts, cakes, centers for truffles etc... Personally I think this is excellent for dipping strawberries in.

Serves 6

Make your own from the recipe below or purchase from an importer/Whole Foods/Trader Joes or Purchase from Amazon.