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@jettvn: ace 68 v2 #fyp #xuhuong #Valorant #xh #keyboard

Jett
Jett
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Thursday 03 September 2026 05:56:54 GMT
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RASPBERRY CHOCOLATE BONBONS #food #recipe CREAM 200 g mascarpone (room temperature) 250 g white chocolate 75 g chocolate cookies 20 g powdered sugar FILLING 125 g fresh raspberries COATING 250 g white chocolate 20 g milk chocolate freeze-dried raspberries Prepare all the ingredients. Melt the white chocolate (250 g) using a double boiler. Allow it to cool. Place the mascarpone, melted white chocolate, finely chopped chocolate cookies, and powdered sugar in a bowl. Mix well. Spread the mixture evenly over a baking-paper-lined dish. Divide the raspberries over the mixture and gently press them into the filling. Place the dish in the refrigerator for about 2 hours, or in the freezer for about 30–45 minutes, until the mixture is firm enough to cut. Cut the raspberry filling into equal-sized pieces. Melt 250 g white chocolate using a double boiler. Dip each piece of raspberry filling into the melted white chocolate and place them on a sheet of baking paper. Melt the 20 g milk chocolate using a double boiler and transfer it to a piping bag. Pipe thin lines of milk chocolate over the raspberry bonbons. Immediately sprinkle with freeze-dried raspberries. Allow the chocolate to set completely before serving the bonbons.
RASPBERRY CHOCOLATE BONBONS #food #recipe CREAM 200 g mascarpone (room temperature) 250 g white chocolate 75 g chocolate cookies 20 g powdered sugar FILLING 125 g fresh raspberries COATING 250 g white chocolate 20 g milk chocolate freeze-dried raspberries Prepare all the ingredients. Melt the white chocolate (250 g) using a double boiler. Allow it to cool. Place the mascarpone, melted white chocolate, finely chopped chocolate cookies, and powdered sugar in a bowl. Mix well. Spread the mixture evenly over a baking-paper-lined dish. Divide the raspberries over the mixture and gently press them into the filling. Place the dish in the refrigerator for about 2 hours, or in the freezer for about 30–45 minutes, until the mixture is firm enough to cut. Cut the raspberry filling into equal-sized pieces. Melt 250 g white chocolate using a double boiler. Dip each piece of raspberry filling into the melted white chocolate and place them on a sheet of baking paper. Melt the 20 g milk chocolate using a double boiler and transfer it to a piping bag. Pipe thin lines of milk chocolate over the raspberry bonbons. Immediately sprinkle with freeze-dried raspberries. Allow the chocolate to set completely before serving the bonbons.


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