Ingredients

Units Scale

2 tbsp finely chopped pistachios (optional)
16 oz high quality white chocolate (450g)
1/3 cup raspberry jam (15 tsp)*

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Instructions

In chocolate moulds, add chopped pistachio to the bottom, if using.
Melt white chocolate, for the shiny, snappy chocolate, you need to temper the chocolate**. Cover each cavity of the mould with melted chocolate, making sure the walls are completely covered. Otherwise, the filling may ooze out. Place in the refrigerator until firm, about 20-30 minutes.
Add about 1/2 tsp of your favorite raspberry jam into each cavity. Chill for another 10 minutes.
Cover the raspberry completely with more white chocolate to ensure it is completely sealed. Add back into the fridge until set, about 30 minutes.
If using fresh raspberry jam, they will last 1 week in the refrigerator, longer if you are using cooked jam.

Notes

* Choose a raspberry jam you personally love. I love to use homemade fresh raspberry jam (2 kg WILD raspberries with 500g grams sugar mixed together, add 45g no-cook freezer powder if you want to freeze it. You obviously do not need all of this, this is my standard jam recipe. Keep 1 week in the fridge and 2 years in the freezer.).

** Temper white chocolate: Melt until 109F (43C), then back to 86F (30C). Try to keep it at 86F when making the chocolates. More thoroughly explained in the blog post.

Prep Time: 1 hour 15 minutes
Category: Desserts
Cuisine: American

Nutrition

Serving Size: 1
Calories: 94
Sugar: 11
Sodium: 17
Fat: 5
Saturated Fat: 3
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 12
Fiber: 0
Protein: 1
Cholesterol: 3