Valentine’s Day is creeping upon us, and with that comes romance, flowers, champagne and of course chocolates. Lots of chocolates!
These Homemade Raspberry Cream White Chocolates have a wonderful creamy white chocolate shell complete with a lovely shine and snap, and are filled with an easy to make raspberry cream ganache.
Homemade chocolates are so much more special than a mass-produced box of sweets which can be easily picked up from a high street shop or the local supermarket. There’s a lot of love which goes into making some homemade chocolates, far more than the identical sweets born on a mechanised production line.
I’m sure your loved one would be over the moon if you were to go to the effort of tempering some chocolate to make some.In fact, imagine your loved one’s face if you were to go all out and team these fruity white chocolates with a selection of other homemade chocolates, like
You really will be flavour of the month and have earned a huge number of brownie points!
If you do decide to make some homemade chocolates, be they for Valentine’s Day, Mother’s Day, for a birthday or Christmas gift, or even as a thank you to somebody, embrace the fact that they can sometimes be slightly imperfect when they’re turned out, like the tiny pin head holes that you may be able to see in our Raspberry Cream White Chocolates – though I think that’s all part of the charm of homemade chocolates. But you know that they’re going to taste amazing anyway because we’re talking chocolate!
If you’re new to making handmade chocolates, and specifically tempering chocolate, rest assured that with a few pieces of equipment ( a digital thermometer, and, if required, a chocolate mould) it isn’t overly difficult to achieve a great result. It’s simply a case of closely monitoring the temperature of the chocolate. You may find this post about How to Temper Chocolate from my sister site Recipes Made Easy useful. The Chocolate Doctor also shares a lot of great tips and problem solving when tempering and working with chocolate.
Nine Recipes That Use White Chocolate
Although your chocolate shells will only use about 100 – 150g of white chocolate, you will need about 400g to be able to temper it more effectively (it’s very difficult to temper small quantities of chocolate). The leftovers can be poured into a bowl lined with greaseproof paper, allowed to set and then wrapped up ready to be used another day.
If you’re wondering how to use your leftover white chocolate, below are 9 fabulous recipes courtesy of my blogging buddies to provide inspiration! Just follow the recipe title in green to grab their recipe.
- White Chocolate Buttercream from Charlotte’s Lively Kitchen,
- White Chocolate and Almond Blondies with Raspberries from Jo’s Kitchen Larder,
- Double Chocolate Cheesecake from The Baking Explorer,
- White Chocolate and Cranberry Brownies from Easy Peasy Foodie,
- Raspberry & White Chocolate Tarts from me at Only Crumbs Remain,
- Blackberry & Pear Cupcakes with a mascarpone and white chocolate frosting from me at Only Crumbs Remain,
- White Chocolate, Lime and Raspberry Cake with Yogurt Popcorn Topping from Mummy Mishaps,
- Coffee and White Chocolate Bundt Cake from Casa Costello,
- White Chocolate Parfait from Recipes Made Easy.
How to make Homemade Raspberry Cream White Chocolates
Homemade Raspberry Cream White Chocolates
For the Chocolate Shells (to temper)
- 400 g (14oz) White Chocolate broken into small pieces
For the Raspberry Cream Filling
- 75 g (3oz) Double Cream
- 125 g (4oz)White Chocolate
- 40 g (1½oz) Raspberries fresh or frozen - allow frozen ones to defrost
- Prepare the chocolate mould. (see notes)
Temper the chocolate.
- Place about 3/4 of white chocolate into a heatproof glass bowl. Place over a pan of hot water ensuring the water doesn't touch the base of the bowl.
- Heat gently, stirring the chocolate making a note of the temperature. Melt the white chocolate to 43℃ / 110℉. Be careful not to take it any higher than this temperature as it could soon seize and become unworkable!
- Cool the chocolate. Remove the bowl from the pan and wipe the base dry. Stir in the remaining chocolate watching the temperature. You're aiming for it to reduce to 25℃ / 78℉. This will take a number of minutes and will start to thicken as it cools.
- Reheat the chocolate to make it workable. Return the bowl of chocolate to the pan of hot water and continue to stir and monitor the temperature so that you reheat the chocolate to 28℃ / 82℉. The chocolate is now tempered.
- Remove the bowl from the heat again and wipe the base dry.
- Fill the chocolate mould. Use a ladle or large spoon which is completely dry to pour chocolate into the chocolate mould. Once completely full tap the chocolate mould on the work surface a few times to remove any air pockets in the chocolate.
- Then tip the mould upside down over the bowl of melted chocolate to remove the excess chocolate.
- Give it a shake allowing the excess to drip out. Return the mould the right way round and place on the work surface. Run a knife over the top of the mould to remove excess chocolate. This will neaten the edges of the chocolates and make it easier to remove them from the mould later.
- Check that all of the surfaces have been completely covered in chocolate. Pour more chocolate into the mould and empty it out as before if necessary. Set the chocolate mould aside in a cool until set, avoid putting it in the fridge.
Meanwhile, make the raspberry cream
- Use a sharp knife to break up the 125g (4oz) white chocolate into small pieces. Place it into a bowl. Heat the cream in a small pan over a low heat. Once the cream is hot, though not boiling, pour it over the broken chocolate pieces. Stir thoroughly until it is smooth, shiny and completely combined.
- You may need to pour the mixture back into the pan to allow it to finish melting on the hob (avoid letting the mixture get too hot and remove the pan as soon as it has all melted).
- Mash the raspberries with a fork, then pass them through a fine sieve. Add the purée into the white chocolate ganache. Stir well. Set aside to cool a little.
To fill the chocolates
- Once the chocolate in the mould has completely set and the ganache has cooled put half of the raspberry cream into a piping bag (no nozzle required). Cut off the tip of the piping bag and pipe the filling into the chocolate moulds. Aim to fill them no more than two-thirds full. Set aside for the ganache to firm up.
- Reheat the remaining chocolate over a pan of hot water until it reaches 28℃ / 82℉. If the chocolate hasn't completely melted at this point, or the temperature goes above 28℃ / 82℉ re-temper it as before.
- Spoon some of the melted chocolate over the ganache. Ensure that each chocolate mould is completely covered. Use the sharp knife / pallet knife to scrape away the excess.
- Set the chocolates aside to completely firm up. Once the chocolate has completely set turn the chocolates out. The chocolate will have shrank very slightly once set, making turning them out easier.
- To prepare the mould, ensure that it is thoroughly clean and dry, paying particular attention to the ‘corners’ and edges of the moulds. Polish with a piece of kitchen paper.
- The ganache needs to be fairly loose when filling the chocolate shells to allow it to take the shape of the mould (though not warm which could run the risk of melting the chocolate shell!). If the ganache has firmed up too much when you're ready to use it, simply warm it a little until it is suitable for working with.
- The quantity of chocolate used may seem excessive, but it is incredibly difficult to temper a small amount. The leftover chocolate can be poured into a bowl lined with greaseproof paper, left to set and then wrapped up in the paper for use another day.
- You will have excess raspberry cream ganache. Consider allowing this to firm up and then rolling small quantities (about a teaspoon amount) to create truffles. Store in an airtight container somewhere cool. Allow to come back to room temperature before eating.
- Due to the cream content of the filling keep for no more than 2 weeks.
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* This post was originally posted in February 2018 and has been updated to bring it into the style of the new look Only Crumbs Remain*