Sunday, 4 February 2018

Homemade Raspberry Cream White Chocolates

These homemade 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.  With a detailed recipe method, these handmade chocolates have a wonderful snap and shine, and 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.

How to make raspberry cream white chocolates, with a tempered white chocolate shell and filled with a raspberry cream ganache.

Valentine's Day is creeping upon us, and with that comes romance, flowers, champagne and of course chocolates. Lots of chocolates!

Allow me to introduce you to our Homemade Raspberry Cream White Chocolates recipe, which produces a delicious chocolate with a popular flavour paring.  They have a wonderful creamy white chocolate shell complete with a lovely shine and snap, and are filled with an easy to make raspberry cream ganache

Handmade white chocolates with a raspberry filling

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 our  Coffee Cream Chocolates (image left), these Hazelnut Noisettes (centre image), as well as our Hazelnut and Caramel Chocolates (right hand image)!  You really will be flavour of the month and have earned a huge number of brownie points!


Coffee Cream Chocolates Hazelnut Noisettes Hazelnut and Caramel Chocolates

If you do decide to make some homemade chocolates, be they for Valentine's Day, Mother's Day, for a birthday or Christmas gift, or even as a thank you to somebody, embrace the fact that they can sometimes be slightly imperfect when they're turned out, like the tiny pin head holes that you may be able to see in our Raspberry Cream White Chocolates - though I think that's all part of the charm of homemade chocolates.  But you know that they're going to taste amazing anyway because we're talking chocolate!

Handmade chocolates with a raspberry filling

If you're new to making handmade chocolates, and specifically tempering chocolate, rest assured that with a few pieces of equipment (bain marie, digital thermometer, and, if required, a chocolate mould) it isn't overly difficult to achieve a great result.  It's simply a case of closely monitoring the temperature of the chocolate.   You may find this post about How to Temper Chocolate from my blogging friend Jacqui at Recipes Made Easy useful.  The Chocolate Doctor also shares a lot of great tips and problem solving when tempering and working with chocolate.
  


  9 Recipes with White Chocolate. 

 

White Chocolate Recipes

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).  The left overs can be poured into a bowl lined with greaseproof paper, allowed to set and then wrapped up ready to be used another day.

If you're wondering how to use your left over 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.
  1. White Chocolate Buttercream from Charlotte's Lively Kitchen,
  2. White Chocolate and Almond Blondies with Raspberries from Jo's Kitchen Larder,
  3. Double Chocolate Cheesecake from The Baking Explorer,
  4. White Chocolate and Cranberry Brownies from Easy Peasy Foodie,
  5. Raspberry & White Chocolate Tarts from me at Only Crumbs Remain,
  6. Blackberry & Pear Cupcakes with a mascarpone and white chocolate frosting from me at Only Crumbs Remain,
  7. White Chocolate, Lime and Raspberry Cake with Yogurt Popcorn Topping from Mummy Mishaps,
  8. Coffee and White Chocolate Bundt Cake from Casa Costello,
  9. White Chocolate Parfait from Recipes Made Easy.



So, here's how to make Homemade Raspberry Cream White Chocolates





print recipe

Homemade Raspberry Cream White Chocolates
These homemade 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.  With a detailed recipe method, these handmade chocolates have a wonderful snap and shine, and 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.

Details
Prep time: Hands on time:     Yield: 15 Chocolates

Specific Equipment
  Digital Sugar / Chocolate Thermometer
  Long Sharp Knife / Pallet Knife
  Chocolate Mould 
Ingredients
For the Chocolate Shells (to temper) 
  • 400g White Chocolate
For the Raspberry Cream Filling
  • 75g Double Cream
  • 120g White Chocolate
  • 40g Raspberries (fresh or frozen - allow frozen ones to defrost)

Method
1. Prepare the chocolate mould. Ensure the mould is thoroughly clean and dry, paying particular attention to the 'corners' and edges of the mould's design.2. Prepare to temper the chocolate. Have to hand a large baking tray; tea towel or square of kitchen roll; ladle or spoon; and a long sharp knife or long pallet knife.3. Begin to temper the chocolate. Break the 400g chocolate into small pieces and place into a heatproof glass bowl. Build a bain marie by suspending the bowl over a pan containing some water, ensuring the water doesn't touch the base of the bowl. Place the bain marie on the hob over a low - moderate heat. Allow the chocolate to start to melt. Stir the chocolate making a note of the temperature. Melt the white chocolate to 43℃ / 110℉. Be careful not to take it any higher than this temperature as it could soon seize and become unworkable! 4. Cool the chocolate. Remove the bowl from the bain marie and sit it on the tea towel / kitchen roll. Stir the chocolate watching the temperature. You're aiming for it to reduce to 25℃ / 78℉. This will take a number of minutes and will start to thicken as it cools.5. Reheat the chocolate to make it workable. Return the bowl of chocolate to the bain marie. Continue to stir and monitor the temperature. You're aiming for it to increase to 28℃ / 82℉. The chocolate is now tempered. Remove the bowl from the heat and sit it in the baking tray you have at your work station.6. Fill the chocolate mould. Use a ladle or large spoon which is completely dry to pour chocolate into the chocolate mould. Once completely full tap the chocolate mould on the work surface to try to dispel any air pockets in the chocolate. Tip the mould upside down over the bowl of melted chocolate to remove the excess chocolate (the tray will catch any chocolate which misses the bowl). Give it a shake allowing the excess to drip out. Return the mould the right way round and place on the work surface. Run the sharp knife over the top of the mould to remove excess chocolate. This will neaten the edges of the chocolates and make it easier to remove them from the mould later. Check that all of the surfaces have been completely covered in chocolate. Pour more chocolate into the mould and empty it out as before if necessary. Remove the spoon and thermometer from the chocolate (it could set into the chocolate if you don't!) and clean them ready for later.7. Set aside to firm up. Set the chocolate mould aside until set, avoid putting it in the fridge. 8. Meanwhile make the raspberry cream. Use a sharp knife to break up the 120g white chocolate into small pieces. Place it into a bowl. Pour the cream into a small pan. Set over a low heat on the hob. Once the cream is hot, though not boiling, pour it over the broken chocolate pieces. Stir thoroughly until it is smooth, shiny and completely combined. You may need to pour the mixture back into the pan to allow it to finish melting on the hob (avoid letting the mixture get too hot and remove the pan as soon as it has all melted).  Mash up the raspberries with the back of a fork. Pass them through a fine sieve. Add the puree into the white chocolate ganache. Stir well. Set aside to cool a little. 9. Fill with the ganache (see notes c & d below). Once the chocolate in the mould has completely set and the ganache has cooled put half of the raspberry cream into a piping bag (no nozzle required). Cut off the tip of the piping bag and pipe the filling into the chocolate moulds. Aim to fill them no more than two-thirds full. Set aside for the ganache to firm up.10. Cover with more chocolate. Reheat the remaining chocolate over the bain marie 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. 11. Set aside. Set the chocolates aside to completely firm up.12. Turn out. Once the chocolate has completely set turn the chocolates out. The chocolate will have shrank very slightly once set, making turning them out easier. Wiggle the silicone mould to gently loosen them. Position the mould upside down over a clean tea towel or piece of kitchen roll. Gently push one of the silicone shapes to remove the chocolate. Repeat with the remaining chocolates. 13. Enjoy! 
Notes: a) The quantity of chocolate used may seem excessive, but it is incredibly difficult to temper a small amount. The left over 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. b) 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. c) The ganache needs to be fairly loose 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. d) Consider using a teaspoon when filling the chocolate shells with the raspberry cream rather than a piping bag. e) Store in an airtight container somewhere cool or in the fridge.  Allow to come back to room temperature before eating.  Due to the cream content of the filling keep for no more than 2 weeks. 












Pin Homemade Raspberry Cream White Chocolates for later!

 

How to make raspberry cream white chocolates, with a tempered white chocolate shell and filled with a raspberry cream ganache.




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This post has been shared with:

Cook Once Eat Twice hosted by Corina at Searching for Spice

We Should Cocoa hosted by Choclette over at Tin & Thyme

CookBlogShare Link up your recipe of the week



27 comments:

  1. These look perfect Angela! I love the sound of white chocolate shell and raspberry cream ganache inside. They will make a perfect gift for any occasion but Valentine's Day in particular! Thank you so much for including my recipe too! :) x

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    Replies
    1. Thankyou Jo, it's one of my favourite flavour parings :-D
      Angela x

      Delete
  2. I love raspberries and white chocolate, it's one of my favourite flavour combinations. These look absolutely delicious :-)

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  3. Replies
    1. Thankyou so much, they didn't last long - I think Dad inhailed 3 as soon as I opened the container they were in!
      Angela x

      Delete
  4. I love chocolates, and white chocolate is so good! These look amazing!

    ReplyDelete
  5. These look beautiful Angela and I love the sound of that flavour combination! Raspberry and white chocolate really are a perfect match and I would definitely be very happy if I was given some of these next week! Thanks so much for sharing with #CookOnceEatTwice x

    ReplyDelete
    Replies
    1. Thankyou Corina, it's one of the flavoures which gets eaten first if e have a box of chocolates. You're welcome Corina, it's a great linky :-)
      Angela x

      Delete
  6. 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

    ReplyDelete
    Replies
    1. Thankyou Donna, I'm a huge fan of fruity choccies too - they're the ones I'm always drawn too and the nutty dark chocolates tend to get left!!
      Angela x

      Delete
  7. These look amazing, you'd think they were made by a professional chocolatier. Love the flavour combo too x

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    Replies
    1. Aw thankyou so much Cat, that's so kind of you - though in reality they were very slightly flawed - though i think that's part of the charm of things being homemade :-)
      Angela x

      Delete
  8. So pretty- perfect for Valentine's Day! And thank you so much for including my brownies - such a lovely collection of white chocolate recipes :-D Thanks for linking up to #CookBlogShare this week too. Eb x

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    Replies
    1. Thankyou Eb, it was a pleasure to include your brownie recipe in the white chocolate collection :-)
      Angela x

      Delete
  9. 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 :)

    ReplyDelete
    Replies
    1. Aw don't be intimidated by it Deepika - it's just a case of monitoring the temperatures. And even if it doesn't temper quite how you want it it'll still be edible and very yummy :-)
      Angela x

      Delete
  10. 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.

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    Replies
    1. Aw thankyou Kat :-) Hahaha, it does take a bit of time I must admit but to be honest I think a treat like this deserves tempered chocolate - it brings such a lovely snap and as you say shine to chocolate that is only melted.
      Angela x

      Delete
  11. 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

    ReplyDelete
    Replies
    1. Aww thankyou Kate :-)
      To be honest they didn't last long here - Dad consumed a number of them as soon as I opened the box - though I would say they'd be fine for a couple of weeks (just like truffles) kept in an airtight container in the fridge and allowed to come back to room temperature before eating. (I'll update the recipe - thanks Kate),
      Angela x

      Delete
  12. These look so delicious! I will definitely try these just for fun even though Valentine's day is over! :)

    ReplyDelete
    Replies
    1. Thankyou Aleka, as you say they're definitely not just for Valentine's Day :-D I'd love to hear how you get on with them,
      Angela x

      Delete
  13. Ooh my Angela. These look wonderful and so professional too. White chocolate and raspberry is a great combination and I'm now lusting after raspberry cream. Thanks for sharing them with #WeShoudCocoa. Had to pin to two of my boards :)

    ReplyDelete

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