Raspberry Filled Chocolate Bars
I have a weakness for chocolate. . .dark chocolate. . . and raspberries. So let's combine them and enjoy a moment of pure bliss, shall we?
You will need a chocolate mold. I found this one at Williams Sonoma last week. It is actually a brownie mold--but hey, it works great for chocolates! (I have yet to make brownies with it).
Chocolate--to melt (I used Ghirardelli Semi-Sweet chips)
Raspberry filling (see recipe below)
You will need-
2 cups raspberries
1/2 cup sugar
3 Tbs corn starch
1 teaspoon lemon juice
Combine in pot and bring to boil. Heat and stir until thickens.
Press through sieve to remove seeds.
Melt chocolate in microwave one minute at a time, stirring until all smooth.
Pour first layer into mold and freeze for five minute. (Be sure to tap the mold to make sure the air pockets get out.)
Paint chocolate around edge of mold so the filling won't show through on the sides. Freeze a couple more minutes.
Add raspberry filling (or peanut butter or whatever you want). Freeze for 5 - 10 more minutes.
Pour top layer of chocolate--tap to remove bubbles. Freeze for 10 - 20 minutes.
Remove from freezer and dump out chocolates. Then enjoy. . . or what for it to thaw a little, then enjoy.