Chantilly Cream

Recipe from Chef Matt Winters.

Ingredients:

2 red velvet cakes
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup chocolate ganache
1/2 pint fresh raspberries
powdered sugar

Directions:

In a mixing bowl whip together on high speed the cream, sugar and vanilla. Reserve and chill. Using the handle of a wooden spoon poke a hole in the top of the cupcakes. Fill hole with chantilly cream. over fill as desired. Top each cupcake with half the ganache. Wash raspberries and pat dry with a paper towel. Sprinkle berries over the top of the cupcakes. Sprinkle the rim of the plate with powdered sugar and serve.