Saturday, January 30, 2016

Blueberry Filled Chocolates

Valentine's Day is coming up soon, and the stores are overflowing with hearts, cupids, and candy.  We don't really buy into the big candy overhaul that goes on this time of year, but I did want to make something fun and special for my husband.

Since he loves blueberries, I decided it would be fun to make some filled chocolates by making a blueberry ganache, and use a cute heart-shaped candy mold to top it off!

These make a tasty sweet treat for your sweetheart!















Blueberry Filled Chocolates

Ingredients:

1 c. blueberries
1 Tbs sugar
2 Tbs water
1/4 c. heavy cream
1 c. white chocolate chips

8 oz chocolate (dark, milk, or white)

Directions:

In a small saucepan, stir the blueberries, sugar and water over medium-high heat until most of the berries burst and the mixture thickens (5-8 minutes).  Meanwhile, place the white chocolate in a medium bowl and set aside.  Microwave the cream in a glass measuring cup for 2-3 minutes or until it boils.  Pour the hot cream over the white chocolate, and stir the chocolate until it melts completely.

Stir the blueberry mixture into the white chocolate until smooth.  Refrigerate for 10-15 minutes.

Place a large piece of waxed paper on your counter, and get your candy mold ready (mine is silicone, which works far better than plastic, in my opinion)

Melt your chocolate in a double boiler until smooth and shiny.  Pour chocolate into all the spaces in your mold, all the way to the top, then tap the mold on the counter to remove any air bubbles, then turn upside down over the waxed paper and let the excess chocolate drain onto the paper.  Use a pastry scraper to scrape any excess chocolate from the top of the mold.

Allow the chocolate to harden (you can place it in the fridge for a few minutes to speed this up).  Transfer your ganache to a pastry bag, and fill the candy molds, leaving some space on the top for the remaining chocolate (1/8" or so is fine).

Add additional melted chocolate to the molds, tapping to remove air bubbles, and scraping the tops again to remove excess chocolate, and to create a flat surface.  Allow the chocolates to harden, then remove from the molds.

Enjoy!

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