4 oz (115 g) semi-sweet chocolate, chopped

1/2 cup (125 ml) 35% cream

2 tablespoons (30 ml) unsalted butter

40 langue de chat cookies

60 fresh raspberries

Place the chocolate in a bowl. Set aside.

In a saucepan over medium-high heat, bring the cream to a boil. Pour over the chocolate and let sit 2 minutes. Whisk in the butter until the mixture is smooth. Place the bowl over an ice-water bath until the mixture cools and is spreadable.

Using a pastry bag fitted with a plain tip, pipe about 5 ml (1 teaspoon) ganache onto the bottom of each cookie. Place three raspberries side by side on half the cookies and top with the remaining cookie, like sandwiches.

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