Raspberry Ganache

Have ready a fine-mesh strainer suspended over a medium glass bowl. In a food processor, process the dark chocolate and white chocolate until very fine.

In a 2-cup or larger microwavable cup with a spout (or in a medium saucepan over medium heat, stirring often), scald the cream with the raspberry sauce (heat it to the boiling point; small bubbles will form around the periphery).