I've recently grown to love the white chocolate-raspberry combination. I love it in biscuits, in snack bars, in flapjacks, and on its own. It's delicious and it's pretty. And, with spring around the corner I've been feeling particularly floral lately, so I couldn't resist making my own white chocolate and raspberry cups with a spring twist!
I actually made the white chocolate from scratch, but you can easily bypass that part of the recipe and melt store-bought white chocolate. Just be careful not to burn it. The roses are an added extra that make them especially pretty, and roses are edible flowers. I used roses that had been dried and cleaned especially for eating, and you can get them from most herbal shops. I was lucky to be provided some by the lovely Miss Vicky Viola.
These chocolates freeze really well, so you can make them in advance for an event, or you can pull a few out every now and then when you fancy a sweet snack or when you're having guests over.
You will need:
For the Chocolate:
100g cacao butter
1 tsp vanilla extract
1 1/2 tsb dry milk powder
2 tbsp powdered sugar (optional)
2 tbsp raw cashew butter (optional)
Alternatively: just white chocolate
1. Melt the cacao butter in a double boiler or in the microwave.
Alternatively, just melt the white chocolate, but don't let it burn.
2. Turn off the heat and mix the vanilla extract, milk powder, sugar and cashew butter into the melted cacao butter. The mixture may be quite dark - it will lighten once set.
3. Pour a small amount of the chocolate mixture into the bottom of a chocolate mould. I used a silicon cake pops mould which I picked up for £4 on Ebay. Transfer them into the freezer for 15 minutes.
4. Cut some raspberries in half while you wait, then, once the mixture has frozen, place a raspberry half on each chocolate.
5. Pour more chocolate mixture over the raspberry to cover it, then take a rose or petal and place it on top.
6. Set back in the freezer for 30 minutes until set.