Happy Valentine's Day

Raspberry Cream Chocolates

A tasty Valentine’s delight

by Jodie Fitz

Whenever I think Valentine’s, I think CHOCOLATE! And, although I’m certain my quick fix on the chocolate making regime would make any professional chocolatier cringe, this recipe will certainly prove to be some tasty homemade fun. And, of course time well spent experimenting with the kids in the kitchen.

Ingredients:

1/2 cup water
1/2 envelope Price Chopper unflavored gelatin
1 teaspoons raspberry extract
4 oz Price Chopper whipping cream
¼ cup Price Chopper confectioner’s sugar
Red food coloring
Price Chopper raspberry preserves
12 oz. Price Chopper chocolate morsels
5 oz. cold cups

Boil the water in a pan, remove it from the heat and add the unflavored gelatin. Stir until the gelatin has dissolved completely. Add in the raspberry extract and let the mixture cool to room temperature.

Using scissors cut the top of the cups off so that you have approximately one inch high cups. Place the cups onto a baking sheet. Pour 6 – 8 oz. of chocolate into a glass bowl and melt them in the microwave on high for one minute. The chocolate may not look fully melted until you stir it thoroughly. Place a portion of milk chocolate into the cup and spread it around to cover the base and sides of the inside of the cup. Make certain the area is covered well, if the chocolate is to thin the cups will break when you unmold them later. Place the chocolate cups into the refrigerator and let them set until they have hardened.

Mix the whipping cream, confectioner’s sugar and two drops of red food coloring together until the cream has thickened. This is a great opportunity to teach your children about the peak test to be certain the cream has been mixed well. Fold in the gelatin water. Let the mixture set for approximately 30 – 60 minutes in the refrigerator.

Melt the remaining chocolate, following the directions above. Place one teaspoon of raspberry preserves in to the chocolate cup, top the preserves with two teaspoons of the whipped mixture, and top it off with a layer of melted chocolate that will seal the cup. Set the desserts into the refrigerator until the chocolate has fully hardened; approximately 30 minutes. Carefully peel the cup from the chocolate and serve.

Note: For an added decorative touch melt white chocolate and drizzle on top before serving or top with extra whipped cream.