Heart Chocolates with Raspberry Champagne Filling

For the hollow shapes, coarsely chop one-third of the chocolate and gently melt in a small bowl over a hot water bath. Pour the chocolate into the hollow molds and spread with a brush so that the walls are covered with chocolate all the way to the top. Then chill. Repeat this process with another third after the first layer has set, using it to spread a second layer of chocolate. Set aside the remaining third of the chocolate for the base.

For the filling, defrost the raspberries and pass them through a sieve. Place the white chocolate in a small bowl with the butter and cream and stir over a hot water bath until a homogeneous mixture is formed. Stir in the raspberry puree, sparkling wine and syrup. Allow the filling to cool slightly, fill into a piping bag with a hole nozzle and pipe into the prepared hollow bodies. Chill the chocolates for 1 hour.

Finally, melt the remaining chocolate for the hollow bodies in a bowl over a hot water bath and seal the chocolates with it. Refrigerate until set. Carefully press the finished chocolates out of the silicone mold and store in a cool place.

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