Raspberry Chocolates

Pass the raspberries through a hair sieve. Coarsely chop the white chocolate coating.

Briefly boil the cream with the sugar in a saucepan and remove from the flame. Add the couverture pieces, raspberry puree, raspberry syrup, raspberry brandy and butter and stir until smooth. Allow the mixture to cool slightly and set.

Using a piping bag, fill the hollow praline bodies with the mixture to just below the rim. Seal the hollow bodies with the liquid milk chocolate. Use a palette to remove the excess chocolate coating. Allow the chocolates to harden in the refrigerator.

Once the chocolates are firm, turn them out onto a sheet of baking paper and remove from the foil. If “feet” (small chocolate remnants on the sealing surface) have formed, cut them off with a sharp knife.

Keep the chocolates refrigerated: They will keep for at least 14 days if not eaten before then.

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