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