These homemade raspberry cream white chocolates are a real treat! The tempered white chocolate shell is filled with a raspberry cream ganache which is a pretty shade of pink and works well with the sweet white chocolate.
Handmade chocolates are perfect for Valentine's Day, as well as other occasions like Mother's Day, as a birthday or Christmas gift, or a thank you to someone special.
Homemade chocolates are so much more special than a mass-produced box of sweets which can be easily picked up from a high street shop or the local supermarket.
There's a lot of love which goes into making some homemade chocolates, far more than the identical sweets born on a mechanised production line.
I'm sure your loved one would be over the moon if you were to go to the effort of tempering some chocolate to make some. In fact, imagine your loved one's face if you were to go all out and team these fruity white chocolates with a selection of other homemade chocolates, like
You really will be flavour of the month and have earned a huge number of brownie points!
If you do decide to make some homemade chocolates embrace the fact that they can sometimes be slightly imperfect.
Like the tiny pinhead holes that you may be able to see in these raspberry cream white chocolates - I think that's all part of the charm of homemade chocolates. And you know that they're going to taste amazing anyway because we're talking chocolate!
Ingredients
These homemade raspberry white chocolate creams require just 3 ingredients
- White chocolate - My favourite brands of chocolate for making homemade chocolates are Callebaut which I buy (often in bulk) on line or Green and Blacks Organic Cook's Chocolate, which you can find in bigger supermarkets.
- Double Cream ( US=Heavy cream)
- Raspberries - Fresh or frozen and defrosted
Method and equipment
The chocolates are made by lining chocolate moulds with a layer of tempered white chocolate and filling with a raspberry flavoured ganache. The filling is then sealed in with more white chocolate.
Tempering chocolate is simply a case of closely monitoring the temperature of the chocolate and I go into full detail in my post How to temper chocolate. The Chocolate Doctor also shares a lot of great tips and problem solving when tempering and working with chocolate.
If you're new to making handmade chocolates an tempering chocolate, rest assured that with a few pieces of equipment and you can get great results.
A digital thermometer will ensure you are heating and cooling the chocolate to the correct temperature. Although it is possible to make them by this method without one it can take a bit of practise and is a bit more hit and miss.
To make the chocolate you will also need a chocolate mould. These are now readily available online and in specialist cook shops and departments
What to do with the leftover chocolate and filling
When working with chocolate it is often the case that working with the exact amounts of ingredients is not practical.
Although your chocolate shells will only use about 100 - 150g of white chocolate, you will need about 400g to be able to temper it more effectively (it's very difficult to temper small quantities of chocolate especially white chocolate).
You will also have leftover raspberry filling. If you have more than one mould you can make more chocolates in one go. Alternatively, you can use the remaining ganache to make some truffles l allow the ganache to firm up then roll small quantities into balls and coat in tempered chocolate.(Store in an airtight container somewhere cool. Allow to come back to room temperature before eating.
The leftover white chocolate can be poured into a bowl lined with greaseproof paper, allowed to set and then wrapped up ready to be used another day.
Top Tips
- To prepare the mould, ensure that it is thoroughly clean and dry, paying particular attention to the 'corners' and edges of the moulds. Polish with a piece of kitchen paper.
- When making the ganache , if the white chocolate does not fully melt into the cream you may need to pour the mixture back into the pan and reheat gently.t (avoid letting the mixture get too hot and remove the pan as soon as it has all melted).
- The ganache needs to be fairly loose but cool when filling the chocolate shells to allow it to take the shape of the mould (though not warm which could run the risk of melting the chocolate shell!). If the ganache has firmed up too much when you're ready to use it, simply warm it a little until it is suitable for working with.
- The quantity of chocolate used may seem excessive, but it is incredibly difficult to temper a small amount. The leftover chocolate can be poured into a bowl lined with greaseproof paper, left to set and then wrapped up in the paper for use another day.
- You will have excess raspberry cream ganache. Consider allowing this to firm up and then rolling small quantities (about a teaspoon amount) to create truffles. Store in an airtight container somewhere cool. Allow to come back to room temperature before eating.
How long will the chocolates keep?
Due to the cream content of the filling keep for no more than 2 weeks. Store in a cool dry place. The refrigerator is not ideal as there is a lot of moisture in a fridge, so if that is the only cool place then make sure they are in an airtight container. Allow to return to room temperature before opening the container and serving.
Nine Recipes That Use White Chocolate
If you're wondering how to use your leftover white chocolate, below are 9 fabulous recipes courtesy of my blogging buddies to provide inspiration! Just follow the recipe title in green to grab their recipe.
- White Chocolate Buttercream from Only Crumbs Remain,
- White Chocolate and Almond Blondies with Raspberries from Jo's Kitchen Larder,
- Double Chocolate Cheesecake from The Baking Explorer,
- White Chocolate and Cranberry Brownies from Easy Peasy Foodie,
- Raspberry & White Chocolate Tarts from me at Only Crumbs Remain,
- Blackberry & Pear Cupcakes with a mascarpone and white chocolate frosting from me at Only Crumbs Remain,
- White Chocolate, Lime and Raspberry Cake with Yogurt Popcorn Topping from Mummy Mishaps,
- Coffee and White Chocolate Bundt Cake from Casa Costello,
- White Chocolate Parfait from me on Recipes Made Easy.
How to make homemade raspberry cream white chocolates
📖 Recipe
Homemade Raspberry Cream White Chocolates
Equipment
- Digital Thermometer
- Long Knife / Pallet Knife
- Chocolate Mould
Ingredients
For the Chocolate Shells (to temper)
- 400 g (14oz) white chocolate broken into small pieces
For the Raspberry Cream Filling
- 125 g (4oz)white chocolate
- 75 ml (3floz) double cream
- 40 g (1½oz) raspberries fresh or frozen - allow frozen ones to defrost
Instructions
- Prepare the chocolate mould. (see notes)
Temper the chocolate.
- Place about ¾ of the 400g (14oz) of white chocolate into a heatproof glass bowl. Place over a pan of hot water ensuring the water doesn't touch the base of the bowl.
- Heat gently, stirring the chocolate making a note of the temperature. Melt the white chocolate to 43℃ / 110℉. Be careful not to over heat.
- Remove the bowl from the pan and wipe the base dry. Stir in the remaining chocolate and cool to 25℃ / 78℉.
- Return the bowl of chocolate to the pan of hot water and stir over the pan of hot water to reheat the chocolate to 28℃ / 82℉. The chocolate is now tempered. Remove the bowl from the heat again and wipe the base dry.
Line the chocolate mould.
- Use a ladle or large spoon to pour chocolate into the chocolate mould. Once completely full tap the chocolate mould on the work surface a few times to remove any air pockets in the chocolate.
- Then tip the mould upside down over the bowl of melted chocolate to remove the excess chocolate. Give it a shake allowing the excess to drip out. Run a knife over the top of the mould to remove excess chocolate. Return the mould the right way round and place on the work surface.
- Check that all of the surfaces have been completely covered in chocolate. allow to set. Set the chocolate mould aside in a cool until set, avoid putting it in the fridge. leave the bowl of chocolate in a warm place. Pour more chocolate into the mould and empty it out as before and allow to set again
Meanwhile, make the raspberry cream
- Use a sharp knife to break up the 125g (4oz) white chocolate into small pieces. Place it into a bowl. Heat 75ml (3 floz) or 5 tablespoon cream in a small pan over a low heat. Once the cream is hot, pour it over the chocolate pieces. Stir thoroughly until it is smooth, shiny and completely combined.
- Mash 40g (1½oz) raspberries with a fork, then pass them through a fine sieve to remove the seeds. Stir the raspberry purée into the white chocolate ganache. until evenly mixed. Allow to cool.
To fill the chocolates
- Once the chocolate in the mould has completely set and the ganache has cooled fill the chocolate moulds about two-thirds full. Set aside for the ganache to firm up. The easiest way to do this is by piping the ganache into the moulds
- Reheat the remaining chocolate over a pan of hot water until it reaches 28℃ / 82℉. If the chocolate hasn't completely melted at this point, or the temperature goes above 28℃ / 82℉ re-temper it as before.
- Spoon some of the melted chocolate over the ganache. Ensure that each chocolate mould is completely covered. Use the sharp knife / pallet knife to scrape away the excess.
- Set the chocolates aside to completely firm up. Once the chocolate has completely set turn the chocolates out. The chocolate will have shrank very slightly once set, making turning them out easier.
Video
Notes
- To prepare the mould, ensure that it is thoroughly clean and dry, paying particular attention to the 'corners' and edges of the moulds. Polish with a piece of kitchen paper.
- When making the ganache , if the white chocolate does not fully melt into the cream you may need to pour the mixture back into the pan and reheat gently.t (avoid letting the mixture get too hot and remove the pan as soon as it has all melted).
- The ganache needs to be fairly loose but cool when filling the chocolate shells to allow it to take the shape of the mould (though not warm which could run the risk of melting the chocolate shell!). If the ganache has firmed up too much when you're ready to use it, simply warm it a little until it is suitable for working with.
- The quantity of chocolate used may seem excessive, but it is incredibly difficult to temper a small amount. The leftover chocolate can be poured into a bowl lined with greaseproof paper, left to set and then wrapped up in the paper for use another day.
- You will have excess raspberry cream ganache. Consider allowing this to firm up and then rolling small quantities (about a teaspoon amount) to create truffles. Store in an airtight container somewhere cool. Allow to come back to room temperature before eating.
- Due to the cream content of the filling keep for no more than 2 weeks. Store in a cool dry place. The refrigerator is not ideal as there is a lot of moisture in a fridge, so if that is the only cool place then make sure they are in an airtight container. Allow to return to room temperature before opening the container and serving.
Aleka Shunk says
These look so delicious! I will definitely try these just for fun even though Valentine's day is over! 🙂
Kate Glutenfreealchemist says
Yum! They look rather perfect!
How long do they keep (assuming they are not devoured instantly) and do they need to be stored in the fridge? x
Kat BakingExplorer says
They are just stunning, I'm impressed you tempered the chocolate too (I'm always far too lazy to do this!!) that shine is perfetion.
Deepika|TheLoveOfCakes says
I have never made my own chocolate..tempering intimidates me..But these raspberry filled white chocolates are just so lovely! I am tempted to try 🙂
Midge @ Peachicks' Bakery says
Gorgeous as always! x
Eb Gargano says
So pretty- perfect for Valentine's Day! And thank you so much for including my brownies - such a lovely collection of white chocolate recipes 😀 Thanks for linking up to #CookBlogShare this week too. Eb x
Cat Sach says
These look amazing, you'd think they were made by a professional chocolatier. Love the flavour combo too x
Donna Dundas says
I think I'd love these, the flavours work so well together, and I always love hte combination of fruity and chocoalte. They look beautiful! #CookBlogShare
Bethany says
I love chocolates, and white chocolate is so good! These look amazing!
Angèle @ A Cup of Sprinkles says
Oh these chocolates sound absolutely delicious !
Charlotte Oates says
I love raspberries and white chocolate, it's one of my favourite flavour combinations. These look absolutely delicious 🙂