Dark Chocolate Raspberry Patties

 

By now, most of you know I’m near-famous for my Peppermint Patties at Christmastime. And with good reason– they’re super-delicious.

 

Since this easy-peasy recipe never fails me, it only made sense to play around with it and come up with something equally yummy and oh-so-appropriate for Valentine’s Day.

 

Dark Chocolate Raspberry Patties

 

Ingredients:

  • 2 tablespoons plus 1 teaspoon cold water
  • 1 tablespoon light corn syrup
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons raspberry extract*
  • 1 pound (3 3/4 cups) powdered sugar
  • 1 tablespoon shortening
  • 12 oz. dark chocolate chips**
  • red or pink decorative sprinkles

 

Directions:

1. Using electric mixer, beat together water, corn syrup, lemon juice, and raspberry extract. Add two cups of the powdered sugar and mix until smooth. Add shortening. Beat on low and slowly add the remaining powdered sugar until well combined.

2. Form “dough” into ball and place between sheets of waxed paper. I used a rolling pin to roll into a disk about 9″ in diameter and 1/4″ thick. Lay disk on cookie sheet and put in freezer for about 15 min.

3. Place disk on flat surface and cut out circles, using a small cookie cutter or the rim of a very small glass. Cut out as many circles as you can and lay them on a parchment lined cookie sheet. Gather the scraps into a ball (just like you would cookie dough) and re-roll. Cut out more circles. Repeat this process until all the filling is gone. Put circles in freezer.

4. Melt your chocolate. I do mine in the microwave, on medium, stirring every 30 seconds or so. Using a fork, dip each patty and let the excess chocolate run off. Place on waxed paper. (While “ball” candies like peanut butter balls or coconut balls will just “roll off” the fork, patties will not. You may find it helpful to use a butter knife to gently push it off onto the waxed paper.) Sprinkle each patty with desired sprinkles- you’ll want to do this after every 5 or so that you dip so the chocolate doesn’t set up too much on you…

5. Harden the finished patties in the refrigerator for at least an hour. It’s best to store them airtight in the fridge, layered with waxed paper or parchment.

*I use “natural raspberry extract.” It contains no dyes, but still tints the centers a pale pink shade. If you want a more noticeable pink, feel free to add a couple drops of food coloring.

**If your dipping chocolate seems thick to you, feel free to add a dollop of shortening as you melt it. You may find it easier to work with and shortening will thin the chocolate without causing it to seize up.

 

 

 

 

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4 comments to Dark Chocolate Raspberry Patties

  • Celine

    They look delicious.

  • Robyn

    What did I do wrong? The filling was so sticky I could not do anything with it. I finally threw it away. I really want to make these, but not sure what I did wrong. :-(

    • I really couldn’t say for sure, Robyn… the filling IS sticky (though also stiff), but following the chilling directions and using waxed paper should alleviate that problem. If you did all of that as suggested, I’m just not sure. I suppose it could be related to weather, but I wouldn’t think it would make that big a difference. Maybe chill it a little longer during these warmer months? I’m so sorry it didn’t work out for you.

  • Robyn

    OK! Thank you for your help!

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