Filled Chocolate Recipe

Preparation

1. Melt the bitter sweet chocolate in microwave,
2. Cover inside of tiny muffin molds with chocolate with 2/3 of melted chocolate, set aside in the fridge,
3. Add 2 tbsps heavy cream to the remaining melted chocolate and microwave e few seconds more, mix well,
4. Melt the white chocolate in microwave, add 2 tbsps heavy cream, add 1 or 2 raspberries and mix well,
5. For caramel filling melt the sugar in a sauce pan,
6. Add the remaining heavy cream and stir cook until all the mixture melts,
7. Remove the chocolate molds from the fridge and fill with the fillings,
8. Decorate with pistachios, hazelnuts and raspberries,
9. Set aside in the fridge for 30 mins.