Raspberry Chocolates

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Raspberry Chocolates
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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)
Calorie434 kcal(21 %)
Protein4.05 g(4 %)
Fat25.78 g(22 %)
Carbohydrates45.38 g(30 %)
Sugar added0 g(0 %)
Roughage0.2 g(1 %)
Vitamin A40.34 mg(5,043 %)
Vitamin D0.07 μg(0 %)
Vitamin E0.68 mg(6 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.17 mg(15 %)
Niacin0.56 mg(5 %)
Vitamin B₆0.04 mg(3 %)
Folate4.77 μg(2 %)
Pantothenic acid0.39 mg(7 %)
Biotin0.12 μg(0 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C1.1 mg(1 %)
Potassium226.56 mg(6 %)
Calcium117.33 mg(12 %)
Magnesium28.2 mg(9 %)
Iron1.22 mg(8 %)
Iodine0.68 μg(0 %)
Zinc0.74 mg(9 %)
Saturated fatty acids14.65 g
Cholesterol21.35 mg
Author of this recipe:

Ingredients

for
20
Ingredients
0.333 cup
plain Dark chocolate (70% cocoa solids, finely chopped)
2 tablespoons
double cream
1 tablespoon
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)

Preparation 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.