Raspberry Chocolates
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
434
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 kcal | (21 %) | ||
| Protein | 4.05 g | (4 %) | ||
| Fat | 25.78 g | (22 %) | ||
| Carbohydrates | 45.38 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 40.34 mg | (5,043 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 0.68 mg | (6 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 0.56 mg | (5 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 4.77 μg | (2 %) | ||
| Pantothenic acid | 0.39 mg | (7 %) | ||
| Biotin | 0.12 μg | (0 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 1.1 mg | (1 %) | ||
| Potassium | 226.56 mg | (6 %) | ||
| Calcium | 117.33 mg | (12 %) | ||
| Magnesium | 28.2 mg | (9 %) | ||
| Iron | 1.22 mg | (8 %) | ||
| Iodine | 0.68 μg | (0 %) | ||
| Zinc | 0.74 mg | (9 %) | ||
| Saturated fatty acids | 14.65 g | |||
| Cholesterol | 21.35 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 0.333 cup plain Dark chocolate (70% cocoa solids, finely chopped)
- 2 tablespoons double cream
- 1 tablespoon unsalted butter
- 8 teaspoons freeze-dried Raspberries (crushed into powder)
- 2 cups white chocolate (chopped)
- To decorate
- 0.333 cup Milk chocolate (30% cocoa solids, chopped)
- 20 red sugar heart (decorative)
How healthy are the main ingredients?
RaspberryPreparation steps
1.
Melt the chocolate and cream in a heatproof bowl over a pan of simmering (not boiling) water. Set aside and stir in the butter and raspberry powder. Set aside to cool.
2.
Polish the insides of 20 chocolate moulds with cotton wool.
3.
Line a tray with non-stick baking paper.
4.
Melt the white chocolate as before.
5.
Spoon a little of the melted chocolate into the moulds and brush up the sides of the moulds to coat evenly. Invert onto the tray and chill for 20 minutes. Leave the remaining chocolate in the bowl.
6.
Divide the raspberry filling evenly between the chocolate shells and chill for 20 minutes.
7.
Reheat the remaining white chocolate and spoon the chocolate over the filling to cover. Chill for 20 minutes until set.
8.
Gently press the chocolates out of the moulds onto a cool surface.
9.
Melt the milk chocolate as before.
10.
Put the melted chocolate into a small piping bag and pipe contrasting lines on the chocolates. Press a sugar heart on the corner of each and leave to set.
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