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.
Related Recipes:
Chocolate FruitFor chocolate fruit melt the chocolate in a water bath (do not let it get too hot). Let cool slightly before...
Gingerbread ChocolatesFor the gingerbread pralines, melt dark and milk chocolate separately in a water bath over low heat. Mix the...
Smarties Cake with Nut BaseFor the Smarties cake with nut base, first prepare the base. To do this, cream the butter and sugar until...
Semifreddo – Emilia-RomagnaA simple but delicious cake recipe: (*) For a cake springform pan of 24 cm ø Semifreddo: dessert highlight...
Champagne CakeA simple but delicious cake recipe: Boil whipping cream and sugar. Remove from the heat, let the butter melt...
Vanilla Chocolate Cream TartletFor the vanilla chocolate cream tartlets, beat the eggs with sugar until foamy, stir in the sour cream, oil...
Coffee Nut CroissantsFilling: fry hazelnuts in a pan, remove, cool in a baking bowl. Mix sugar, dark chocolate (1) and cinnamon (1)...
Devil Chocolate CakeA simple but delicious cake recipe: Preheat stove to 160 °C, butter and flour a cake springform pan. For the...
Chocolates with CranberriesFor the chocolates, preheat the oven to 180 °C. Melt the chocolate coating slowly in a bain-marie. In the...
Chocolate Souffle in Glass on Whisky Sauce1. butter whisky glasses (approx. 150 ml). Bring the whipped cream to the boil, remove from the heat, chop the...