Dark Chocolates with Raspberry Filling

Happy {Early} Valentine’s Day! If you haven’t figured out what to do for that special someone this Valentine’s Day, let me strongly recommend these Dark Chocolates with Raspberry Filling! Last Valentine’s Day I made Dark Chocolate Salted Caramels for Josh, and since I wanted to create a different healthy treat this year, I instantly thought of my dad and his love for chocolate covered raspberry treats.

For those of you who have followed along the past year, you likely know of the heartbreaking situation we’ve faced with my mom’s health. To say it’s been a difficult past 18 months would be an understatement, but through it all, the love and commitment my dad has shown to my mom and our family has been completely inspiring. I think it’s rare for a girl to have two heroes in her life, but I’m blessed to have exactly that. I could not imagine having a better father, nor a more loving supportive husband.

So these little tasty treats are a tribute to my dad and the love he’s taught my sister and I throughout our lives, and especially this past year.

These Dark Chocolates with Raspberry Filling are made with fresh raspberries, honey, Medjool dates, dark chocolate, cocoa powder, and a little organic butter. They come together in no time and make for a lovely gift or fun treat to take to a get together.

Josh and I made an IKEA run earlier this Winter and I was thrilled to find these little ice-cube molds. Note I said ice-cube molds, and not chocolate molds. While they more or less got the job done, the chocolate didn’t flip out of these cute rubber trays as easily as I had hoped. If you don’t have any chocolate or candy molds on hand, you can easily make these using a muffin tin {regular or mini}. So while the rubber molds made for a bit of a challenge, the heart-shaped chocolates still turned out cute and I’ll give the molds a try another day.

Whatever your plans are this weekend, I hope you’re surrounded by family, friends, and those you love!

Print Recipe

5 from 1 vote

Dark Chocolates with Raspberry Filling

These Dark Chocolates with Raspberry Filling are the perfect healthy treat to make your loved one this Valentine's Day, full of fresh raspberries, honey, dates, and dark chocolate!

Prep Time15 mins

Total Time15 mins

Course: Dessert

Cuisine: American

Keyword: dark chocolate, raspberry, raspberry filling

Servings: 16

Author: Kaylee Pauley

Ingredients

• For the Chocolate:
• 4 ounces dark chocolate chopped (I used Trader Joe’s Belgium 72% dark)
• 3 tbsp organic butter divided
• 1 tbsp honey
• 2 tbsp cocoa powder
• For Raspberry Filling:
• 3/4 fresh raspberries rinsed and drained
• 4-5 Medjool dates pitts removed (soak dates in warm water if they are firm, then drain)
• 1 1/2 tbsp honey

Instructions

• Add dark chocolate to small sauce pan and cook over low heat on stove with two tbsp butter, stirring constantly to prevent burning.
• Once chocolate and butter are melted, add in honey, cocoa powder, and remaining tbsp butter. Continue stirring to incorporate and ensure chocolate does not burn.
• Meanwhile add raspberries to small pan, along with dates, and honey, cook over low heat, using fork to stir and mash raspberries and dates.
• Cook raspberry mixture 4-5 minutes, then lower heat to a simmer and let thicken another 2-3 minutes. Continue to use fork to mash and blend dates and raspberries.
• Once chocolate has melted, add small spoonful to your chocolate moulds. If you do not have any specific shaped molds, you can use a muffin tin and just add small spoonful of chocolate to bottom of each. {Make sure you keep approx 1/3 of the chocolate to add to molds after raspberry filling.}
• Tilt your chocolate mold or muffin tin slightly in all directions so the chocolate begins to coat the sides.
• Add mold to freezer for approx 10 minutes to allow chocolate to harden.
• Once chocolate has frozen and raspberry mixture has blended and thickened, add small spoonful of raspberry filling to each mold and spread/flatten to make room for additional chocolate.
• Add the remaining chocolate to each mold on top of the raspberry filling. If using a chocolate mold, go ahead and fill to the top, if using a muffin tin, add enough to cover the raspberry filling {the muffins are a much larger "mold", so you will not fill it up}. Smooth the chocolate out to create a fairly even bottom, then return to the freezer for an hour, or until chocolate has fully hardened. Remove and serve!
• Store in refrigerator or freezer.