Delicious and creamy white chocolate cups infused with the tangy flavor of raspberries.
75 minutes
Delicious and creamy white chocolate cups infused with the tangy flavor of raspberries.
Freeze-Dried Raspberries, ground into fine powder
cups
Coconut Oil, melted
cups
Cacao Butter, chopped
0 oz
Powdered Erythritol Sweetener
cups
1. Prepare the Muffin Pan
Line a standard 12-cup muffin pan with 10 parchment paper cupcake liners or silicone liners. This will make it easy to remove your treats once they are set.
2. Grind the Raspberries
Take ½ cup of freeze-dried raspberries and grind them into a fine powder using a coffee grinder or food processor.
3. Melt the Oils
In a small saucepan, combine ½ cup of coconut oil and 2 ounces of chopped cacao butter. Melt them together over low heat until the mixture is smooth.
4. Mix in Raspberry Powder and Sweetener
Once the oils are melted, add the raspberry powder and ¼ cup of powdered erythritol sweetener to the saucepan. Stir thoroughly to ensure the sweetener is fully mixed in.
5. Fill the Muffin Cups
Divide the mixture evenly among the prepared muffin cups, filling each one about one-quarter full. Be sure to scoop some of the solids into each cup to maintain the raspberry flavor throughout.
6. Chill the Cups
Place the muffin pan in the refrigerator and let the cups chill for at least 1 hour until they are fully set.
Opt for high-quality white chocolate with a minimum of 30% cocoa butter content and use fresh, ripe raspberries for the best flavor infusion, or high-quality frozen ones if fresh are not available.
Complement the raspberry-infused white chocolate with fillings like lemon curd or dark chocolate ganache, and consider coatings like crushed freeze-dried raspberries or toasted nuts for texture and flavor contrast.
Regularly taste your components to ensure the raspberry infusion is potent but not overpowering and the white chocolate maintains its creamy consistency.
Carefully temper white chocolate by heating it slowly to 110°F (43°C), cooling to 79°F (26°C), and gently reheating to 82-84°F (28-29°C) to prevent graininess.
Heat the cream and pour it over the raspberries, allowing them to steep until the cream takes on a strong raspberry flavor, then strain to remove seeds for a smooth final product.
Comments (0)