Homemade Raspberry Filled Chocolates!

Chocolate and Valentine's Day go together hand in hand. These homemade Raspberry Filled Chocolates are a great way to say "I love you" to that someone special!

These chocolates are fun and easy to make and would even be a perfect Valentine's Day activity to do together!

Start out by making a batch of my yummy raspberry sauce. I recommend making it at least a few hours prior so it has a chance to cool off before making the chocolates. Otherwise, they might explode! Okay, they'll crack, but still ~ not good!

 Here's what to do!

The supplies ~ I used milk chocolate candy coating wafers since raspberry is usually a little tart. I also chose a fairly deep heart-shaped mold to ensure that I could get a good amount of raspberry in each heart. Make sure you wash and completely dry your mold prior to adding chocolate. Water is the enemy of chocolate!

I also got these cute heart-shaped boxes to put the chocolates in!

Start by melting some (not all) of your wafers in the microwave for thirty second intervals and mixing in between each.

After the first thirty seconds. Give them a stir and pop them back in the microwave for another thirty seconds. Repeat if necessary. Mine only needed a minute.

This is what you want your chocolate to look like. Nice and melted.

Spoon enough melted chocolate into the mold cavities to fill it up and let it sit for a minute so that it starts to harden slightly around the edges.

Then pour all the chocolate out onto a plate swirling the chocolate around the hearts to get even coverage.

Your mold should look something like this. Try and scrape the excess chocolate off the mold for a clean edge around your hearts.

Don't worry ~ all that chocolate on the plate doesn't go to waste. Just reheat it for about twenty seconds and scrape it off back into your bowl of melted chocolate wafers. You'll be reusing the chocolate over for the topping and the other candies. Add more wafers if needed and re-microwave your bowl of chocolate when it gets hard.

Pop your mold into the freezer for a minute or two until your chocolate hardens and let it sit out for another few minutes to warm up a bit before filling it with the raspberry. If you add all these different temperature ingredients together your chocolates will crack.

Add enough raspberry to almost fill up the cavity, but not quite. You will need to leave room for your chocolate top.

You can immediately add the top chocolate. Try to use enough to just bring it to the top of the mold.

Use an offset spatula to even out the back of your chocolates and scrape any excess chocolate off and away from the heart edge to try and make the edges clean. 

I did not get all the chocolate scraped off very well on this batch and then my hearts were surrounded by a bunch of excess chocolate that I had to cut off.

This is more what it should look like.

Some of mine cracked a bit and that's okay. The raspberry didn't really leak out. This is why you should try to keep everything as even as possible temperature-wise otherwise this happens.

Most of them turned out very well! And very delicious!

All boxed up and ready to go! Four of them just fit in these little boxes. Which is perfect, since they are very rich.

This made about twenty chocolates and only took about two hours.

Happy Valentine's Day!