List of Ingredients
- 1 LB. of dark chocolate
- white chocolate
- raspberries
- heavy cream
- sugar
Method
Cook the raspberries over low heat with a tablespoon of water and 1/4 cup of sugar for about 10 minutes. Press the raspberries through a sieve to obtain a puree. Add the cream and heat again until it comes to a boil.
Chop the white chocolate and place it in a bowl; pour the boiling raspberry cream on top; mix to obtain a smooth ganache. Let it set in the fridge for at least 3 hours; ideally, leave it in for 12 hours. Melt the dark chocolate, then pour it into silicone half-sphere molds (2 sheets with 24 molds each, 1-inch diameter); turn them over, letting the excess chocolate drip out.
Let the chocolate set in the spheres for 10 minutes. Place the raspberry ganache in a pastry bag and use it to fill the spheres, then pour the remaining chocolate on top to close them off; level the chocolate off with a spatula. Let the bonbons set for 12 hours, then remove them from the molds and top
with gold leaf.