Set aside to cool a little. You may find this post about How to Temper Chocolate from my sister site Recipes Made Easy useful. As you are about to find out I am a little bit obsessed. 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). She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. Spread ganache frosting evenly from center of top layer down the sides of the cake. Eb x, Thankyou Eb, it was a pleasure to include your brownie recipe in the white chocolate collection 🙂Angela x, These look amazing, you'd think they were made by a professional chocolatier. 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. If there are still small pieces of un-melted chocolate you can put in the microwave for 10 seconds to help melt them. Use the sharp knife / pallet knife to scrape away the excess. that shine is perfetion. Stir thoroughly until it is smooth, shiny and completely combined. Making them petite and one serving sized and filling them with raspberry compote, raspberry chocolate ganache and Chantilly cream. Pour the hot mixture over the chocolate and stir until the chocolate melt. Cool the chocolate. Had to pin to two of my boards 🙂, These look so delicious! For a good trouble shooting guide to help fix a broken ganache check out my friend Kara’s website she’s got you covered in that department. Of course you can always just drizzle it over a bowl of ice cream if you just can’t wait to indulge. Stir with a whish to incorporate the cream and chocolate. You can either use the raspberry powder or whole raspberries and powder them yourself. You're welcome Corina, it's a great linky 🙂Angela x. I love chocolates, and white chocolate is so good! The Chocolate Doctor also shares a lot of great tips and problem solving when tempering and working with chocolate. (I'll update the recipe – thanks Kate),Angela x. To prepare the mould, ensure that it is thoroughly clean and dry, paying particular attention to the ‘corners’ and edges of the moulds. Spoon some of the melted chocolate over the ganache. Then tip the mould upside down over the bowl of melted chocolate to remove the excess chocolate. Such a decadent and beautiful ganache with endless uses! Run a knife over the top of the mould to remove excess chocolate. Liquors, coffee, caramel and freeze dried fruits and berries. If you’re new to making handmade chocolates and specifically tempering chocolate, rest assured that with a few pieces of equipment ( a digital thermometer, and, if required, a chocolate mould) it isn’t overly difficult to achieve a great result. After a batch of ganache has cooled and become hard your can re-soften it by warming it in the microwave in 10 second bursts. The chocolate is now tempered. They look beautiful! I get mine on Amazon and this is the one I like. Ganache is pretty easy but it can be finicky if you don’t know what you are doing. And thank you so much for including my brownies – such a lovely collection of white chocolate recipes 😀 Thanks for linking up to #CookBlogShare this week too. These look amazing! If there are little pieces of solid chocolate still, microwave the mixtuer for 10 seconds to heat a little more. Now heat your cream to the boiling point. Cover the surface with the ganache with cling wrap, and refrigerate until it is thick enough to scoop, at least 2 hours. Disclosure: I may be an affiliate to some of the products I recommend in my posts and pages. Set the chocolates aside to completely firm up. Comin’ at ya with a quick recipe! 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). These Homemade Raspberry Cream White Chocolates 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. fresh or frozen – allow frozen ones to defrost. Use a small ice … Due to the cream content of the filling keep for no more than 2 weeks. I find the texture very pleasing to the palate and it’s pretty to see some of the raspberry pieces in the ganache. Meaning you would use 2 parts chocolate to one part heavy cream.