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White Chocolate Raspberry Brittle




Source of Recipe


Joy of Baking


List of Ingredients




8 ounces (200 grams) white chocolate, coarsely chopped
2 tablespoons Raspberry Puree, at room temperature


Recipe



Line a baking sheet with parchment paper and set aside.
Melt the white chocolate in a stainless steel bowl over a saucepan of hot water, making sure that the water does not touch the bottom of the pan. Stir until smooth. Watch carefully as white chocolate burns easily. Remove from heat, and using an offset spatula, spread the chocolate into a 10 inch (25 cm) square on the prepared baking sheet. With a spoon evenly drizzle the raspberry pur÷ùfont>e over the surface of the white chocolate. Using toothpick or bamboo skewer swirl the raspberry through the chocolate to get the desired design.
Let the chocolate brittle set at room temperature for 2 to 3 hours or until firm. Cut the brittle into the desired shape and size pieces and then peel the parchment paper off the brittle. The raspberry puree is slightly sticky, so handle carefully.
Store at room temperature in an airtight container for several days.
Adapted from Four-Star Desserts by Emily Luchetti