My brother in law, who I love and respect more than words can say, bought me chocolate molds. I unfortunately have not used them often enough, and have posted only Rahash Chocolates on MCW using them. If you however do not have my luck in a brother in law, you do not need a mold for this recipe. Freeze-dried raspberries are a favorite of mine along with freeze dried strawberries. Not only do they lend a gorgeous pop of color to food, but their taste is amplified. This recipe only uses three ingredients: white chocolate, rice cereal, and freeze dried raspberries. You can absolutely make it with milk or dark chocolate which also tastes great with the raspberries, but the white chocolate gives the best visual effect to show off the pinkness.
300g white chocolate
3/4 cup crisp-rice cereal
1/2 cup finely chopped freeze-dried raspberries
Melt white chocolate in microwave, 1 minute, 30 seconds. Stir until smooth.
Stir in rice cereal and chopped freeze-dried raspberries.
Either use chocolate molds if you have them or drop mixture onto parchment-lined baking sheets in 1 inch mounds, sprinkle with a final dusting of raspberries.
Chill until set, about 30 minutes or up to 5 days.
To unmold, slam the mold upside down against the counter surface, which should release the chocolate from the mold. Or if using silicone, simply pop the chocolate out.
If the chocolates do not unmold easily, or are breaking off in chunks rather than a single piece, they have not been chilled or solidified enough.