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Recipes
Dark Chocolates with Raspberry Filling

6 INGREDIENTS • 9 STEPS • 1HR 20MINS

Dark Chocolates with Raspberry Filling

Recipe
4.6
5 ratings
These Dark Chocolates with Raspberry Filling are the perfect healthy treat to make your loved one this Valentine's Day, full of fresh raspberries, honey, dates, and dark chocolate!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These Dark Chocolates with Raspberry Filling are the perfect healthy treat to make your loved one this Valentine's Day, full of fresh raspberries, honey, dates, and dark chocolate!
1HR 20MINS
Total Time
$1.66
Cost Per Serving
Ingredients
Servings
4
us / metric
Dark Chocolate
1/2 cup
Honey
8 tsp
Unsweetened Cocoa Powder
2 Tbsp
Unsweetened Cocoa Powder
Medjool Dates
4
Nutrition Per Serving
VIEW ALL
Calories
367
Fat
19.6 g
Protein
3.1 g
Carbs
49.0 g
Add to plan
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Dark Chocolates with Raspberry Filling
Save
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Add the Dark Chocolate (1/2 cup) to a small saucepan and cook over low heat with two tablespoons of the Organic Butter (2 Tbsp). Stir constantly to prevent burning.
step 1 Add the Dark Chocolate (1/2 cup) to a small saucepan and cook over low heat with two tablespoons of the Organic Butter (2 Tbsp). Stir constantly to prevent burning.
step 2
Once chocolate and butter are melted, add in the Honey (1 Tbsp), Unsweetened Cocoa Powder (2 Tbsp) and the remaining Organic Butter (1 Tbsp). Continue stirring to incorporate and ensure chocolate does not burn.
step 2 Once chocolate and butter are melted, add in the Honey (1 Tbsp), Unsweetened Cocoa Powder (2 Tbsp) and the remaining Organic Butter (1 Tbsp). Continue stirring to incorporate and ensure chocolate does not burn.
step 3
Meanwhile add the Fresh Raspberry (3/4 cup) to another small pan, along with the Medjool Dates (4) and the Honey (4 tsp). Cook over low heat, using fork to stir and mash raspberries and dates. Cook raspberry mixture for four to five minutes.
step 3 Meanwhile add the Fresh Raspberry (3/4 cup) to another small pan, along with the Medjool Dates (4) and the Honey (4 tsp). Cook over low heat, using fork to stir and mash raspberries and dates. Cook raspberry mixture for four to five minutes.
step 4
Then lower heat to a simmer and let thicken another two to three minutes. Continue to use fork to mash and blend dates and raspberries.
step 4 Then lower heat to a simmer and let thicken another two to three minutes. Continue to use fork to mash and blend dates and raspberries.
step 5
Once chocolate has melted, add small spoonful to your chocolate moulds. If you do not have any molds, use a muffin tin and just add small spoonful of chocolate to bottom of each. Make sure you keep a third of chocolate to add to molds after adding the raspberry filling.
step 5 Once chocolate has melted, add small spoonful to your chocolate moulds. If you do not have any molds, use a muffin tin and just add small spoonful of chocolate to bottom of each. Make sure you keep a third of chocolate to add to molds after adding the raspberry filling.
step 6
Tilt your chocolate mold or muffin tin slightly in all directions so the chocolate begins to coat the sides. Add mold to freezer for approximately ten minutes to allow chocolate to harden.
step 6 Tilt your chocolate mold or muffin tin slightly in all directions so the chocolate begins to coat the sides. Add mold to freezer for approximately ten minutes to allow chocolate to harden.
step 7
Once chocolate has frozen and raspberry mixture has blended and thickened, add small spoonful of raspberry filling to each mold and spread and flatten to make room for additional chocolate.
step 7 Once chocolate has frozen and raspberry mixture has blended and thickened, add small spoonful of raspberry filling to each mold and spread and flatten to make room for additional chocolate.
step 8
Add the remaining chocolate to each mold on top of the raspberry filling. If using a muffin tin, add enough to cover the raspberry filling.
step 8 Add the remaining chocolate to each mold on top of the raspberry filling. If using a muffin tin, add enough to cover the raspberry filling.
step 9
Return the mold to the freezer for an hour, or until chocolate has fully hardened. Serve and enjoy!
step 9 Return the mold to the freezer for an hour, or until chocolate has fully hardened. Serve and enjoy!
Tags
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American
Gluten-Free
Shellfish-Free
Vegetarian
No-Bake Dessert
Dessert
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