How to make it

  • In a small pan combine water and gelatin then allow to stand 1 minute to soften.
  • Add 2 tablespoons of heavy cream then stir over low heat until gelatin dissolves.
  • Add white chocolate and stir until melted.
  • Chill until cool but not set about 10 minutes.
  • In a small chilled bowl whip remaining heavy cream to full volume.
  • Fold whipped cream into cooled chocolate.
  • Drizzle pureed raspberries onto cooled chocolate.
  • Run a knife through chocolate to create raspberry swirls.
  • Chill for 1 hour.
  • Spoon or pipe 2 teaspoons of filling into each shell then garnish with raspberry half.
  • Serve immediately.

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