I figured there must be something I could do while my Rye Bread Part 2a a loaves were proofing. I also figured there must be something I could do with the 4 Tbl of seedless raspberry coulis I had in the fridge. Also, if you remember I want to use more of the 11 lbs of bittersweet chocolate I have, so I decided some nice raspberry fondant filled bonbons would be a good way to kill a couple of hours this morning.
I tempered a cup of chocolate and poured it into one of my molds before draining the extra back into the bowl of liquid chocolate.
While the tempered chocolate was setting I mixed the raspberry fondant. I only made a half recipe but doubled the amount of raspberry coulis and halved the amount of sugar. I wanted the filling to be very soft. The recipe below does NOT reflect my modifications.
Once complete, I piped each chocolate coated well about 2/3rds full and let it set. Once set, I re-tempered the chocolate, poured it over the filled chocolate and let it almost set before scraping the bottom clean. It’s always a challenge to bang the finished chocolates out of the mold, but just keep banging them and eventually they will release.
Raspberry (or any) fondant center
• 2½ tablespoons butter, softened
• 2½ tablespoons light corn syrup
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ¼ cup seedless raspberry coulis, (but you can use your favorite.)
• 3 cups powdered sugar
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter, corn syrup, jam, vanilla extract and salt until smooth.
- Add the powdered sugar and mix on slow until completely combined. Turn the mixer up to medium and beat the mixture until smooth.
- Use the filling right away, or store in the fridge in an airtight container for up to a month. (I have it in a piping bag, sealed on both ends.)