Raspberry filled Easter Chocolate Egg Bon Bons

Ingredients

• •

  Half Egg molds

• •

  24 oz 63% Dark Chocolate

• •

  7 oz White Chocolate chips

• •

  1 1/2 cup Raspberry Puree

• •

  1/4 cup Icing Sugar

Instructions

1. 1

   Create the Raspberry Ganache: In a saucepan on medium heat, add raspberry puree and icing sugar. Stir and bring to a boil. Lower the heat and let it simmer until the puree reduces to about a half, approximately 25 minutes.

2. 2

   Add heavy cream and mix until fully incorporated.

3. 3

   In a large bowl, add the white chocolate chips and raspberry puree and stir until the chocolate is melted and smooth. Let it cool and cover with a plastic wrap and refrigerate for 2 hours or until firm.

4. 4

   Create the Chocolate Eggshells: to temper the chocolate, melt 2/3 of the chocolate using the Bain-Marie/ Double boiler method (see Notes for instructions). Stir with a spatula from time to time until the chocolate melts completely.

5. 5

   Remove the chocolate from heat and stir in the remaining chocolate. Stir until chocolate is melted.

6. 6

   Return the bowl of chocolate to the bain-marie and reheat and stir. The chocolate is ready to be used when its smooth and shiny.

7. 7

   To Assemble: fill all the cavities of the egg mold with the tempered chocolate. Tap it a few times to remove any air bubbles. Turn the mold upside down over the bowl and let all the chocolate drip out, leaving a thin layer of chocolate in the mold.

8. 8

   Scrape the top of the mold to ensure a smooth top edge. Let it chill in the fridge for 20 minutes.

9. 9

   Once the chocolate shells are set, scoop or pipe the raspberry ganache into the shells leaving about 1/8 inch over top.

10. 10

    Reheat the tempered chocolate and pour a thing layer of chocolate over the ganache and fill the remainder of the cavity. Scrape off the excess chocolate.

11. 11

    Refrigerate for at least 1 - 2 hours or until hardened.

12. 12

    Once fully set, invert and tap the mold a few times on a flat surface to release the chocolate eggs.