Chocolate-covered candies
Description
The dish is prepared without unnecessary complications. The choice of chocolate is up to you—I prefer dark, but you can use white or milk chocolate. The amount of raspberries depends on the size of the molds you'll use for the candies. If the molds are small, like mine, you'll need about 30 raspberries. If the molds are larger (like an ice cube tray), you'll only make 15 candies, so you'll need 15 raspberries. Let's take a closer look. The finished dessert can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients. You will also need a silicone mold or an ice cube tray. But I'll say right away: it's much easier to remove the candies from a silicone mold. Whip the cream until soft and fluffy.
- 2
Step 2
Combine cream cheese and powdered sugar, then add whipped cream.
- 3
Step 3
Melt the chocolate and pour a little hot chocolate into each mold cavity.
- 4
Step 4
Take the mold in your hands and use circular motions to spread the chocolate along the inside of the mold. Place in the refrigerator for 5 minutes to let the chocolate set.
- 5
Step 5
Fill the chocolate molds one-quarter full with the cottage cheese cream.
- 6
Step 6
Place a raspberry in the center of each.
- 7
Step 7
Using coffee spoons, completely fill the molds with the cottage cheese cream. The cream should go not only around the raspberry, but also inside it.
- 8
Step 8
Drizzle chocolate over each candy and place in the refrigerator for 1 hour to set.
- 9
Step 9
After an hour, remove the candies from the mold and taste them!
- 10
Step 10
Done.