My family isn't crazy about buttercream, which is why I love using white chocolate ganache as a base for my frosting recipes. It's delicious on it's own, but gives plenty of opportunity to add flavor. Here I infuse the cream with orange zest before adding it to the chocolate, and then add pureed fresh raspberries for a tart punch (and pretty pink hue). Whipping the ganache makes it light and ethereal.
<br />My favorite vehicle for this is a rich dark chocolate cake, which works well with the orange flavor (though it's also delicious on yellow cake, where it almost reminds me of a creamsicle).

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