Pretty and easy all at once, this is a dessert to please party guests.
If there’s a more decadent, but secretly easy, dessert flavor profile than raspberries and dark chocolate, I sure don’t know it. Slightly tart and sweet berries coupled with chocolate are a true favorite.
Sure, you could just stir them together in a bowl and eat them, but this fun and festive wreath is a much better way to deliver decadence!
The wreath starts with simple Pillsbury sugar cookie dough. It’s easy enough to work with. Just remember that you might need to lightly flour your work surface so the dough doesn’t stick.
If you have 16 ounces of dough, you should be able to get two wreaths out of it. Each one should be 8-10 inches across and you can poke a big hole in the center with a cookie cutter.
Bake each wreath at 350ºF on a baking sheet lined with parchment paper. Each one will need to bake for 12-14 minutes until it’s golden around the edges.
The wreath will probably puff up while it bakes, but you can re-shape it after it cooks if you need to.
This was my finished wreath!
Now for the toppings. The chocolate ganache is easy enough. Just microwave the chocolate chips and cream in a bowl in 15 second bursts (and stir between bursts) until it’s silky smooth!
Spread it on the wreaths in a thick coat. You know this is going to be good.
While you could just toss on the fresh raspberries, I recommend pureeing a cup of them into a fresh sauce. This is easy and fun to drizzle over the wreaths.
I still like to add a few fresh raspberries and a quick powdered sugar glaze.
This is a fun dessert that is actually pretty easy to toss together. Try it out for the holidays or Valentine's Day!
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