homemade raspberry cream white chocolates on a stand with freeze dried raspberries scattered around
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Homemade Raspberry Cream White Chocolates

These homemade chocolates are a real treat and are perfect for Valentine's Day, as well as other occasions like Mother's Day, as a birthday or Christmas gift, or a thank you to someone special.
Prep Time45 mins
Total Time45 mins
Course: Snack, treat
Cuisine: International
Keyword: candy, chocolates, gift
Servings: 15 chocolates
Author: Angela – Only Crumbs Remain

Ingredients

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

Instructions

  • 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.

Notes

SPECIFIC EQUIPMENT:
Digital  Thermometer
Long Knife / Pallet Knife
Chocolate Mould
HINTS & TIPS:
  • 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.