Raspberry Filled White Chocolates with Pistachio

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 caramelized white chocolate and coffee pralines, 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! Or try something a little different with these nut heaven pralines or orange chocolate fudge. 

 

Notice how there were suddenly so many recipes to choose from? Well, I have compiled them all in this Christmas chocolates box, but you could very well make it for Valentine's Day!

 

 

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 ¾ of it into a large microwave-safe bowl. Melt at 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 ¼ 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).

 

And yes, you can temper caramelized white chocoalate too! 

 

 

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!  A summer treat is this no-bake white chocolate cheesecake.

 

 

Both white chocolate macadamia nut cookies and 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 in the latter. Same goes for these peppermint mocha macarons. 

 

If you have frozen pumpkin puree in your freezer (or canned for that matter), you could also make these pumpkin white chocolate muffins. One of my all time favorite muffins!

 

And on my wish list are these recipes: white chocolate liqueur, 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 is. 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 ¼ cups sugar (500g), just mixing together until it forms a jam, no cooking required.

 

To freeze, I also add 45g of 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 a maximum 1 week in the refrigerator and a couple of days at 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 the recipe

 

If using pistachio, put chopped pistachios in the bottom of each cavity in the molds. Temper the white chocolate as mentioned above, and pour the white chocolate into chocolate molds. Make sure the walls of the molds 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 ½ teaspoon 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!

 

 

For the perfect Valentine's Day celebration, I would also serve these beautiful grapefruit mimosas or ginger pear bellinis. For dinner - spaghetti bolognese, of course!

 

Did you like this recipe? Here are 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

 

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