Raspberry Filled White Chocolates with crushed pistachio topping are the ultimate romantic chocolate treat for Valentine’s Day! I also always make them for Christmas, so don’t limit yourself to February 14th.
These treats are filled with fresh raspberry jam and covered in a snappy white chocolate coating. I also included some pistachios for texture, but that is completely optional. All you need is therefore 3 ingredients and one is, as mentioned, even optional!
I am an avid fan of making my own chocolates, and some of my favorites are peppermint filled dark chocolates, peppermint patties, almond crunch milk chocolates and creamy coffee truffles. Perfect for when you want to make your own box of chocolates!
Make sure to try my recent version of Rolos too, milk chocolate covered salted caramel!
How to temper white chocolate
In order to make that snappy coating, I would recommend getting a candy thermometer. No, you don’t need anything else really. Just a bowl and the chocolate. Preferably a microwave too.
You can melt chocolate in a water bath, but a microwave is easier. Chop the chocolate and pour 3/4 of it into a large microwave safe bowl. Melt on 30 second intervals, stirring between each interval, until it is almost all melted. Stir and once it is completely melted, check the temperature, it should be 109F (43C), if it’s not, use super short intervals in the microwave until it has reached this temperature. Like 2 second short intervals.
Now add the other 1/4 of the chocolate and stir until it is melted or until the mixture has reached 86F (30C).
This is the stage where the chocolate is tempered and will give a shiny, snappy chocolate coating. To keep the chocolate at this temperature, I recommend taking a small saucepan with a tiny bit of water and bring to a simmer. Take the larger bowl with chocolate over the pan and stir often. During this stage you can also use the chocolate (but don’t forget to occasionally stir).
Other recipes with white chocolate
White chocolate is perfect for Valentine’s day. I think it’s more delicate, exclusive and romantic. One of my favorites is this white chocolate mousse with pistachio and rose (can you see a recurring theme here?), it is smooth, easy and a small batch.
You can also make a large tiramisu cake with white chocolate mousse, but I think that works better for a larger gathering. Nonetheless, it’s one of my favorite cakes!
Peppermint white chocolate cookies are quick and easy to make, and if you don’t feel like peppermint outside the Christmas season, you can super easily omit the peppermint extract. Same goes for these peppermint mocha macarons.
And on my wish list are these recipes: white chocolate liqueur, white chocolate raspberry cheesecake, blueberry white chocolate scones and no-churn white chocolate raspberry ice cream. So many things to make, yet so little time to eat it all! What would you choose first? After these raspberry filled white chocolates of course. 🙂
The raspberry jam
Since these raspberry white chocolates only have two to three ingredients, it is important that each is of high quality. Choose a raspberry jam that you love, and it will be good. I absolutely, no doubt, recommend homemade fresh raspberry jam made with wild raspberries.
As I’m writing this, I’m trying to figure out what the scientific name of the wild raspberries are. In Norwegian, it is NOT the ‘hagebringebær’ or the garden raspberries, these are the berries sold in grocery stores. I suspect these will be similar in American grocery stores as well. They can of course be used, if you cannot find anything else.
However, there are these smaller, more flavorful, raspberries found in the wild. Just imagine the raspberriest raspberry, and this will be it. So juicy and delicious it’s tough to beat.
I make the raspberry jam with 4.4 lb (2kg) fresh and cleaned raspberries and 2 1/4 cups sugar (500g), just mixing together until it forms a jam, no cooking required.
To freeze, I also add 45g no-cook freezer jam powder. THE BEST way of making jams in my opinion, but this also means that the raspberry white chocolates will have a short ‘shelf life’ of about maximum 1 week in the refrigerator and a couple of days in room temperature.
If you’re feeling adventurous, why don’t you try to fill some of them with fig jam instead. That’s a sophisticated and interesting blend of flavors!
You obviously will not need this much raspberry jam, but this is my basic recipe for jams. Scale it down or use store bought. Choose a raspberry jam you personally like, and you should be fine! I also use this same jam for my 6 Inch Chocolate Raspberry Cake.
You don’t like pistachio
No problem, you can very easily omit the pistachios. Pistachios are said to be the perfect combination flavorwise with white chocolate and raspberry, but you can use any nut you prefer. Or none at all!
How to make raspberry filled white chocolates
If using pistachio, put chopped pistachios in the bottom of each cavity in the moulds. Temper the white chocolate as mentioned above, and pour white chocolate into chocolate moulds. Make sure the walls of the moulds are COMPLETELY covered, or else the raspberry jam may ooze out.
Once covered, place in the refrigerator for 30 minutes or until it has firmed up. Now put about 1/2 tsp of raspberry jam into each cavity. I like to use one little wild raspberry in each cavity, but regular raspberry probably wouldn’t fit. You can now place it in the fridge again for about 10 minutes just to cool down and firm up the jam. But it’s not always necessary.
Now add the last layer of white chocolate, making sure the raspberry jam is completely covered. Place in the refrigerator for another 20-30 minutes or until firm.
Store in a covered cake box, preferably in the refrigerator due to the fresh raspberry jam. Max 1 week. If you used cooked raspberry jam, they will last longer. Enjoy!
Did you like this raspberry filled white chocolates recipe? Here’s more chocolate recipes for you:
- Chocolate lava cake with raspberry sauce
- Classic fudgy brownies from scratch
- Guinness salted caramel brownies
- Chocolate orange layer cake
- Peanut butter chocolate chip cookies
- Chocolate pear cake with hazelnut crumb topping
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.