Next, cover each chocolate with another 1/2 teaspoon of the chocolate filling. Log in. Pour the mixture into a fine mesh strainer to remove the seeds if desired. Beat in cooled raspberry puree adding a little at a time until desired taste is achieved. Meanwhile, bring water in bottom of a double boiler or pan to a boil. Beat butter, sugar, vanilla, and salt until mixture is light and fluffy. Once no longer wet looking, take out of the fridge and place 1/4 teaspoon of raspberry filling in the center of each chocolate. Place in the fridge to set. Using a plastic squeeze bottle or piping bag, fill remaining gap in mold with chocolate. Whisk the mixture until completely smooth, then whisk in the maple syrup and cocoa powder. (This will make more than you need, it would be delicious over french toast or pancakes and can also be frozen for next time!). Add the remaining chocolate to each mold on top of the raspberry filling. I checked mine after an hour, but they're probably ready much sooner than that. Nelson's Tea - Raspberry Chocolate Truffle - Black Loose Leaf Tea - Pu'erh tea, carob beans, hibiscus, raspberry leaf, safflower, chocolate chips, and raspberries - 2 oz. Raspberry Filling: In a medium pot over medium heat, add all ingredients, stirring occasionally until the berries disintegrate, sauce comes to a bubble and thickens. (Temper chocolate if not using coating pieces). Sweet's Dark Chocolate Covered Jelly Sticks Orange, Cherry, & Blueberry Made With Real Fruit & N… These Homemade Raspberry Cream White Chocolates have a wonderful creamy white chocolate shell complete with a lovely shine and snap, and are filled with an easy to make raspberry … Using a plastic squeeze bottle or piping bag, fill remaining gap in mold with chocolate. Use lint-free gloves to handle to avoid finger prints. Pour the mixture into a fine mesh strainer to remove the seeds if desired. In a medium microwave-safe bowl, add the coconut oil and nut butter and microwave until coconut oil melts, 15-30 seconds depending on your microwave. unsalted butter at room temperature. This crimson-colored classic is a holiday favorite year after year and adds a bright, festive flair to your candy dish and holiday settings. SweetGourmet Wrapped Filled Raspberries Hard Candy | 1.5 Pounds Sugar, Corn Syrup, Modified Food Starch (Corn), Citric Acid, Dried Apples (Preserved with Sulfites), Artificial Flavor, Blue 1, Red 40. Enjoy. Place frozen raspberries in a small sauce pan with sugar. Fill a plastic piping bag or plastic zip bag with corner cut off with raspberry mixture. 1/2 lb. Filled Raspberries. On a baking sheet, place your mini muffin liners, then put 1 teaspoon of the chocolate mixture in each liner. Remove from heat, add chocolate to top of double boiler or bowl and place over hot water to melt. Your email address will not be published. Once chocolate is melted scoop chocolate to fill molds and dump excess into a bowl. Use an off-set spatula to clear extra chocolate from surface of the mold. Add mold to freezer for approx 10 minutes to allow chocolate to harden. Instructions. Once chocolate has frozen and raspberry mixture has blended and thickened, add small spoonful of raspberry filling to each mold and spread/flatten to make room for additional chocolate. Website Design By Jumping Jax Designs, The Ultimate 21 Day Fix Container Guide (Plus A Free Printable!) Visit A Simple Home Cook's profile on Pinterest. Refrigerate until set. Delicious, raspberry-shaped hard candies feature a soft, raspberry-filled center. (You may need to pick it up and turn it a bit to get it to cover evenly if it doesn't spread enough on it's own.) 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