Raspberry Chocolate Bonbons
Najat
Photo by Najat
These raspberry chocolate bonbons are the perfect combination of creamy white chocolate, fresh raspberries and crunchy chocolate cookies. The filling is easy to prepare and gets coated in a layer of white chocolate, then finished with milk chocolate and freeze-dried raspberries. A beautiful homemade treat for special occasions, holidays or simply when you want something extra sweet.
Ingredients
CREAM
FILLING
coating
Tips
Make sure the mascarpone is at room temperature so it mixes easily with the melted white chocolate.
Allow the filling to firm up before cutting.
Use a sharp knife for cutting and, if needed, warm the knife slightly.
Once set, store the raspberry bonbons covered in the refrigerator. If desired, take them out a few minutes before serving so the filling can soften slightly.
Instructions
Prepare all the ingredients.
Melt the white chocolate (250 g) using a double boiler. Allow it to cool.
Place the mascarpone, melted white chocolate, finely chopped chocolate cookies, and powdered sugar in a bowl. Mix well.
Spread the mixture evenly over a baking-paper-lined dish. Divide the raspberries over the mixture and gently press them into the filling. Place the dish in the refrigerator for about 2 hours, or in the freezer for about 30–45 minutes, until the mixture is firm enough to cut.
Cut the raspberry filling into equal-sized pieces.
Melt 250 g white chocolate using a double boiler.
Dip each piece of raspberry filling into the melted white chocolate and place them on a sheet of baking paper.
Melt the 20 g milk chocolate using a double boiler and transfer it to a piping bag.
Pipe thin lines of milk chocolate over the raspberry bonbons. Immediately sprinkle with freeze-dried raspberries. Allow the chocolate to set completely before serving the bonbons.
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