Raspberry Chocolates

Name: Raspberry Chocolates
Total time: 1 h 30 min
Yield: 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); 0.333 cup Milk chocolate (30% cocoa solids, chopped); 20 red sugar heart (decorative)

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Health Score:

4,1 / 10

Difficulty:

advanced

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 30 min.

Ready in

Calories:

434

calories

Calories

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Nutritional values

1 piece contains
(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 %)

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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

How healthy are the main ingredients?

Raspberry

Ingredients

for

pieces (chocolates)

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)

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Preparation steps

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.

Polish the insides of 20 chocolate moulds with cotton wool.

Line a tray with non-stick baking paper.

Melt the white chocolate as before.

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.

Divide the raspberry filling evenly between the chocolate shells and chill for 20 minutes.

Reheat the remaining white chocolate and spoon the chocolate over the filling to cover. Chill for 20 minutes until set.

Gently press the chocolates out of the moulds onto a cool surface.

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.