Raspberry Pistachio Chocolates
These raspberry pistachio chocolates are simple to make, yet they taste like gourmet chocolates. They also make a great gift for friends and family!
Ingredients
- 2 cups Hu 70% Cacao Baking Dark Chocolate, melted (or use dark chocolate chips) (316g)
- ⅓ cup pistachios, finely chopped (65g)
- 6 ounces raspberries
- 1 tablespoon honey
- pinch of salt
- 1 tablespoon cold water
- 1 tablespoon tapioca starch / flour
Instructions
- In a small bowl, add a tablespoon of cold water and a tablespoon of tapioca starch. Mix together until the starch dissolves. Set aside.
- Next, finely chop the pistachios with a knife or using a food processor.
- Place a saucepan on medium heat on the stove and add the raspberries. Once the berries start to heat up, mash them with a spoon. Let them simmer for a couple minutes, until they start to turn into a sauce.
- Then add in the honey and mix well. Stir the starch and water together again, making sure it is fully mixed. Pour it into the saucepan and stir together for about 2 minutes, allowing it to thicken. Remove it from the heat and set it aside.
- Place another pan on the stove on medium heat. Add in the chocolate and immediately start stirring so as not to burn the chocolate. Keep stirring until all of the chocolate is completely melted, while adding in a pinch of salt.
- Next, line a mini muffin tin with mini muffin paper cups. Measure out 1 teaspoon of melted chocolate into each cup. Then layer ½ teaspoon of chopped pistachios, followed by ½ teaspoon of raspberry filling. (the raspberry filling will be sticky)
- Finally, top each cup with another teaspoon of melted chocolate.
- Cover the tin with plastic wrap and refrigerate the chocolates for an hour. Keep the chocolates refrigerated until serving.