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.
Servings: 15 chocolates
Calories: 198kcal
Equipment
- Digital Thermometer
- Long Knife / Pallet Knife
- Chocolate Mould
Ingredients
For the Chocolate Shells (to temper)
- 400 g (14oz) white chocolate broken into small pieces
For the Raspberry Cream Filling
- 125 g (4oz)white chocolate
- 75 ml (3floz) double cream
- 40 g (1½oz) raspberries fresh or frozen - allow frozen ones to defrost
Instructions
- Prepare the chocolate mould. (see notes)
Temper the chocolate.
- Place about ¾ of the 400g (14oz) 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 over heat.
- Remove the bowl from the pan and wipe the base dry. Stir in the remaining chocolate and cool to 25℃ / 78℉.
- Return the bowl of chocolate to the pan of hot water and stir over the pan of hot water to reheat the chocolate to 28℃ / 82℉. The chocolate is now tempered. Remove the bowl from the heat again and wipe the base dry.
Line the chocolate mould.
- Use a ladle or large spoon 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. Run a knife over the top of the mould to remove excess chocolate. Return the mould the right way round and place on the work surface.
- Check that all of the surfaces have been completely covered in chocolate. allow to set. Set the chocolate mould aside in a cool until set, avoid putting it in the fridge. leave the bowl of chocolate in a warm place. Pour more chocolate into the mould and empty it out as before and allow to set again
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 75ml (3 floz) or 5 tablespoon cream in a small pan over a low heat. Once the cream is hot, pour it over the chocolate pieces. Stir thoroughly until it is smooth, shiny and completely combined.
- Mash 40g (1½oz) raspberries with a fork, then pass them through a fine sieve to remove the seeds. Stir the raspberry purée into the white chocolate ganache. until evenly mixed. Allow to cool.
To fill the chocolates
- Once the chocolate in the mould has completely set and the ganache has cooled fill the chocolate moulds about two-thirds full. Set aside for the ganache to firm up. The easiest way to do this is by piping the ganache into the moulds
- 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.
Video
Notes
Cook's 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.
- When making the ganache , if the white chocolate does not fully melt into the cream you may need to pour the mixture back into the pan and reheat gently.t (avoid letting the mixture get too hot and remove the pan as soon as it has all melted).
- The ganache needs to be fairly loose but cool 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. Store in a cool dry place. The refrigerator is not ideal as there is a lot of moisture in a fridge, so if that is the only cool place then make sure they are in an airtight container. Allow to return to room temperature before opening the container and serving.
Nutrition
Serving: 1chocolate | Calories: 198kcal