In this recipe we've filled dark chocolate shells with a soft raspberry ganache filling made from pure raspberry powder which bursts with fruity tartness. 54% dark chocolate couverture is the perfect cocoa percentage to complement the sharp raspberry flavour, not too bitter, and not too sweet.
Wrap these raspberry chocolate hearts in a little tissue paper and present them in a dainty gift box for the perfect romantic edible treat.
Ingredients Serves: 7
- First make the chocolate shells. Melt 200g dark chocolate in a bain marie. When melted stir in 100g more chocolate. This helps cool the melted chocolate, and ‘tempers’ it. Use a thermometer to check the temperature - when the chocolate has cooled to 31°C it is ready.
- Whilst the chocolate cools, clean the chocolate mould - it should be completely dry and spotless.
- Pour the tempered chocolate into the mould, filling each heart-shaped segment to the brim.
- Firmly tap the mould on the work surface to remove air bubbles, and leave to sit for a minute or two. Turn the mould upside down over a bowl - and give it a few hard shakes to allow the excess chocolate to drain out of the mould. Use a palette knife to scrape away any excess chocolate from the top of the mould. Leave to set, and reserve the excess chocolate for use later.
- Next make the ganache filling. Bring the double cream to the boil in a pan, and pour directly over the remaining 60g dark chocolate in a small mixing bowl. Leave for a couple of minutes to allow the hot cream to melt the chocolate. Then stir to form a glossy, smooth ganache. If there are still pieces of chocolate in the mixture heat the bowl gently over a bain-marie to melt them. Stir the pure raspberry powder into the ganache.
- Once the chocolate shells have set, using a piping bag, fill each hollow shell with the ganache, filling almost to the brim.
- Set aside in a cool place to allow the ganache to set whilst you re-melt the chocolate left over from the shells.
- Using a palette knife, spread a little chocolate on top of the ganache layer, sealing the ganache inside. This forms the base of the chocolate.
- Leave to solidify in a cool place for one hour.
- De-mould the chocolates and store in a cool place. Best enjoyed within a 1-2 days of making. The chocolates will last for longer in the fridge - up to a week - though the surface may dull slightly.