Directions:
- Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
- Using a small paint brush, coat the bottom and sides of a candy mold.
- Place mold in freezer for 10 minutes to allow chocolate to harden.
- Remove mold from freezer.
- Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup.
- Paint chocolate over raspberry jam to cover and make final layer.
- Place in freezer for 10 minutes to harden.
- Remove from freezer, turn mold upside down and pop candies out of mold.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.55 Kcal (1196 kJ) | ||
| Calories from fat | 123.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 21% | |
|---|---|---|---|
| Cholesterol | 3.55mg | 1% | |
| Sodium | 11.39mg | 0% | |
| Potassium | 247.99mg | 5% | |
| Total Carbs | 37.71g | 13% | |
| Sugars | 25.88g | 104% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 2.22g | 4% | |
| Iron | 3.5mg | 20% | |
| Calcium | 24.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 482.75 Kcal (2021 kJ) | ||
| Calories from fat | 209.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.25g | 21% | |
|---|---|---|---|
| Cholesterol | 6mg | 1% | |
| Sodium | 19.25mg | 0% | |
| Potassium | 419.25mg | 5% | |
| Total Carbs | 63.75g | 13% | |
| Sugars | 43.75g | 104% | |
| Dietary Fiber | 5.75g | 14% | |
| Protein | 3.75g | 4% | |
| Iron | 6mg | 20% | |
| Calcium | 42mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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