Gastronomixs

Chocolate balls filled with liquid raspberries

Chocolate balls filled with liquid raspberries

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Ingredients

Casing

 

 

500

g

cocoa butter

100

g

white chocolate

Filling

 

 

300

g

raspberry coulis

100

g

piña colada coulis

50

g

sugar

 

 

raspberry segment, fresh or freeze-dried

Preparation method

  • Gradually melt the cocoa butter and white chocolate until liquid and, if you like, add food colouring to create a lovely colour.
  • Mix all the ingredients for the filling.
  • Pour the liquid into baking sheets with semi-spherical indentations and place in the chiller or freezer.
  • Once the sphere halves are hard, put them together to create balls.
  • Insert a cocktail stick into them and dip them into the liquid cocoa mixture.
  • Set aside at room temperature to firm up. The filling will melt and become liquid.

Please note:

  • Make sure the cocoa mixture is the correct temperature so that it quickly solidifies around the cold raspberry balls.
  • The raspberry mixture should be frozen solid.

Serving suggestions

  • As part of a dessert of red fruit textures.
  • On its own as a pre-dessert or friandise.

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