These are to die for and you will want more than three.
We served these three little chocolate filled raspberries after the cheese course of our French dinner a few weeks ago.
NOTES FROM FRANCE: Left Paris today and arrived in Elygaliers in Provence. Now this is France. Feel like we are in another world. Had one fantastic meal at Sous les micocouliers. Bought some great things from bakery for breakfast tomorrow before heading to markets at Isle sur la Sorgue.
I first saw a filled raspberry on the Pinterest site but they were only filled with a white or chocolate chip inserted in the end. My first thought was – “I can improve on that”. I think I did.
I love raspberries in just about anything and to pair it with chocolate and a raspberry liqueur makes the end results worth all the fuss.
Chambord is a black raspberry liqueur modeled after a raspberry liqueur produced in the Loire Valley of France in the late 17th Century and is made from red and black raspberries, Madagascar vanilla and Moroccan citrus peel, honey and cognac. Now how could anything made with this delicious liqueur not be wonderful.
Oh what good comes from a few ingredients.
The cream was heated then poured over the broken chocolate and stirred until melted.
After chocolate has cooled in the refrigerator until it is thick enough, it is put into a piping bag with a large open star tip.
Push the tip gently into the raspberry opening and pipe in the chocolate leaving a star design when you pull bag away. Refrigerate until ready to serve.
Beautiful, what more can I say about these little berries.
Tray of filled raspberries awaiting the guest.
Chambord Ganache Raspberries
3/4 c. heavy cream
8 oz. semisweet or dark chocolate
1-2 Tbsp. Chambord
2 pkgs. fresh raspberries
In a heavy saucepan, boil the cream. Turn the heat off and add the chopped chocolate pieces and let it set for about 5-6 minutes until melted. Use a rubber spatula to stir the mixture until all the pieces are melted. Stir in the Chambord liqueur.
Pour it into a bowl and cover with plastic wrap. Refrigerate the ganache until firm enough to put into a piping bag.
This will keep in a container refrigerated for about 2 weeks.
Yield about 1 1/2 cups.