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Cream Filled Chocolates

Raspberry Cream Filled Chocolates with Sea Salt


  • 1 small 6 ounce container of raspberries
  • 1/2 cup heavy whipping cream
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 4 ounces softened cream cheese
  • 1 teaspoon canola oil
  • 1/2 cup chocolate chips
  • Good quality sea salt
  • Plastic bag for piping
  • Parchment paper


  1. Pour 1/2 cup cream into stand mixer or bowl and whip until turns into whipping cream
  2. Add vanilla sugar and room temp cream cheese and mix well
  3. Rinse raspberries and set aside on paper towel to dry
  4. Using a double boiler or pan on very low heat slowly melt chocolate with 1 teaspoon of canola oil
  5. Add Whipped cream cheese mixture to plastic bag and with scissors cut a small whole on one side
  6. Get salt ready in a small bowl next to the melting chocolate
  7. Pipe a small amount into each raspberry filling them all
  8. Dip each filled raspberry into the chocolate and place on a baking sheet lined with parchment paper
  9. Immediately after each raspberries is dipped in the chocolate sprinkle with a little sea salt
  10. Place candies in fridge on baking sheet for 3-4 hour minimum or overnight
  11. Cover with plastic or place in a sealed container 3-4 hours after refrigerating
  12. Right before serving remove from refrigerator
  • Category: Dessert