Wednesday, 12 February 2014

Raspberry filled chocolates

Smooth and creamy raspberry filling covered in intensely dark chocolate… delicious present for your Valentine!

Ingredients (makes about 45):

For the filling:

  • 1 cup raspberries (fresh or frozen)
  • 150g white chocolate
  • 4tbsp mascarpone cheese
  • 1tbsp black raspberry liqueur 
  • 250g-300g dark chocolate

To make the filling place raspberries in a small saucepan and cook until all the fruit has broken down.  Pass through a sieve to get rid of the seeds and place the puree back in the pan.  

Add broken white chocolate and mascarpone and place over a low heat.  Stir constantly, until the mixture is smooth and all ingredients are well combined.  Stir in the liqueur and pour into a container.  

Leave the mixture in the fridge to thicken.

Melt dark chocolate over a bain-marie or in a microwave and using a brush or a small spoon, spread the chocolate around the sides of the moulds, place in the fridge to harden, for about 15 minutes.

Spread the moulds with a second layer of chocolate (the layer should be quite thick, so the chocolates won't  break when you are removing them from the moulds).  Place back in the fridge for further 10-15 minutes unitl the chocolate has set.

Fill the chocolate cases with raspberry filling, leaving a little space to cover with chocolate.

Spread some chocolate on top, to cover the filling and place in the fridge for at least 30 minutes.


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