Whoever first thought of putting red raspberries and chocolate together must have had divine inspiration. To me, there is not any better combination as raspberry goes so well with every version of chocolate from very dark to white.
As Easter is just around the corner, I am back into the candy making. I seem to get the bug to make candy around most holidays.
This year, I was determined to try to make a raspberry filled chocolate that would come close to the best I have ever had…Ethel M’s. I used to get them on my annual trek to Las Vegas (for work) every spring. I even got my husband hooked on them after we were married enough that one year we took a break from the convention I attended and drove out to tour their factory.
After a lot of thought and some trials, I received the best compliment on my version of the raspberry filled chocolates from my husband, “They taste like those Ethel M chocolates we used to get.”
I used candy molds that I originally purchased to make chocolate covered cherries, but they were much too small.
Mine are not as pretty…okay, they are not pretty at all…but, they do taste yummy.
I used white coating as it is spring, but you can use whatever chocolate you like.
Here is how I made them: