Raspberry Chocolates (Print Version)
# Ingredients:
→ Raspberry Cream Filling
01 -
1/4 cup Grade A amber maple syrup
02 -
1 tablespoon tapioca starch
03 -
1 1/2 cups frozen raspberries (140g)
04 -
1/2 teaspoon almond extract
05 -
1 teaspoon vanilla extract
06 -
1/2 cup coconut oil, room temperature
→ Chocolate Candy Cup Shells
07 -
2 cups semi-sweet chocolate chips (allergen-free preferred)
08 -
1 tablespoon coconut oil, room temperature
→ Garnish
09 -
2 tablespoons crushed freeze-dried raspberries (optional)
# Instructions:
01 -
In a medium saucepan, whisk together maple syrup and tapioca starch until no lumps remain. Add frozen raspberries and place over medium-high heat. Cook, stirring constantly, until sauce has thickened.
02 -
Remove raspberry sauce from heat and whisk in almond extract and vanilla extract. Carefully incorporate coconut oil (mixture may not fully combine at this stage).
03 -
Strain the raspberry sauce through a fine mesh sieve to remove seeds. Allow seedless sauce to cool to room temperature.
04 -
Transfer cooled sauce to a high-powered blender. Blend starting on low speed and gradually increase, using the tamper to keep mixture moving. Continue until sauce is completely smooth and silky with coconut oil fully emulsified. You should have approximately 1 cup of filling.
05 -
Refrigerate raspberry cream filling until ready to assemble, or proceed immediately with assembly while keeping filling chilled.
06 -
Combine chocolate chips and coconut oil in a double boiler over low heat. Stir gently as chocolate melts, being careful not to overheat which would cause a grainy texture.
07 -
Arrange 14-16 paper muffin liners on a flat tray or in a muffin tin. Spoon a small amount of melted chocolate into each liner, one at a time. Tilt and swirl to coat the bottom and extend up the sides approximately 1.25 cm (1/2 inch).
08 -
Refrigerate chocolate-lined cups until hardened, approximately 10 minutes.
09 -
Remove hardened shells from refrigerator. Spoon approximately 1 tablespoon of raspberry cream filling onto the center of each chocolate cup.
10 -
Using remaining melted chocolate, carefully spoon over the top of each filled cup, tilting to ensure raspberry filling is completely covered.
11 -
If desired, immediately sprinkle a small amount of crushed freeze-dried raspberries over the top of each candy cup before chocolate sets.
12 -
Refrigerate candy cups until completely set, approximately 2-3 hours before serving.
# Notes:
01 -
The filling can be made a day ahead and stored in the refrigerator until assembly time.
02 -
For best texture, ensure chocolate doesn't overheat during melting.