John Myers
Raspberry-Banana-Chili Chocolates
The perfect raspberry-banana-chili chocolates recipe with a picture and simple step-by-step instructions.
- 63 Pc. Hollow body / white chocolate
- 300 g Room temperature butter
- 50 g Icing sugar
- 6 El Banana liqueur
- 100 ml Raspberry and chilli fruit spread
- 150 g Milk chocolate
- 100 g White chocolate
- 1 packet Dr. Oetker white glaze
- Melt milk chocolate over a water bath, stir butter with sugar until frothy. Put the raspberry-chilli fruit spread through a sieve and stir into the butter mixture. Add the banana liqueur and milk chocolate and stir well. Pour into a piping bag and fill into the white hollow balls. Store the hollow spheres in the refrigerator for 2 hours.
- Melt the white chocolate over a water bath and then stir until cold. When it is lukewarm, pour it into a piping bag and use it to seal the hollow balls. Store in the refrigerator for 30 minutes and finally make the white glaze liquid according to the instructions on the package. As soon as this is lukewarm you can put the glaze on the palm of your hand and never roll the pralines in it again, otherwise they will stick together too strongly. Finally, decorate something and enjoy or give away.
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