Chocolate Raspberry Creams

For the chocolate layers:

  • 12 squares (12 ounces) semisweet chocolate, finely chopped
  • 1/2 c. heavy cream
  • 2 tsp. butter
  • 1 tsp. vanilla extract

For the raspberry layer:

  • 1 c. white chocolate chips
  • 1/4 c. seedless raspberry preserves

For the chocolate coating:

  • 12 squares (12 ounces) semisweet chocolate finely chopped, divided
  • 1 T. vegetable shortening

Line a 9-x5-inch loaf pan with a piece a foil long enough to drape over the sides. Smooth out any wrinkles.

In the top of a double boiler set over hot water, heat the chocolate, cream and butter until the mixture begins to melt. Remove it from the heat; stir the mixture until melted. Add vanilla extract to the chocolate mixture; stir until combined.

Spoon half of the chocolate mixture into the prepared pan; spread evenly. Freeze until the chocolate layer is firm, about 15 minutes.

Transfer the remaining chocolate mixture to a separate bowl; set aside.

In the top of a double boiler set over hot water, heat the white chocolate chips and raspberry preserves until the mixture begins to melt. Remove the mixture from the heat and stir until melted.

Spread the chocolate-raspberry mixture smoothly and evenly over the chocolate layer. Freeze until firm, about 15 minutes.

Reheat the remaining chocolate mixture in the top of a double boiler set over warm water. Spread the chocolate evenly over the raspberry layer. Cover it with plastic wrap and freeze until firm, about 1 hour.

Line 2 baking sheets with waxed paper. Lift the chocolate from the pan using the foil over-hang; invert onto a cutting board and remove the foil.

Trim 1/8 inch from each side. Cut the layered candy into 1-inch squares. Place the squares on a prepared baking sheet; freeze.

For the coating, in the top of a double boiler set over hot water, melt the chocolate with shortening, stirring occasionally until smooth, about 5 minutes. Transfer the coating mixture to a small bowl.

Coat the candles, one at a time, and place them on the remaining prepared baking sheet. Refrigerate the coated candles until firm, about 20 minutes.

  • Yields: 1 pound candy
  • Preparation Time: 2 hours
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