I am heading off to France today, but I want to leave you a special treat on the blog.

These cute heart-shaped chocolates are filled with a refreshing berry cream. They will be melting on your tongue!

I know this is not the easiest recipe and it takes quite some time to make, but you will recieve quite few chocolates when ready (about 60). And when you have a bite, you will know that it was worth the stress.

You had better put these babies in the refridgerator to keep the chocolate chunky or, if you want to the consistency of the filling to be similar to ice cream, in the freezer. During summer, I prefer the second option.

Tiny Berry Chocolates:

60 semi-sweet chocolate hollow spheres

250 g (8 oz.) mixed berries, frozen
200 g (7 oz.) white chocolate
50 ml (1/8 cup) heavy cream
30 g (1 oz.) butter

300 g chocolate for coating

Put the frozen berries in a small saucepan and heat them until they start to boil. Let the fruit simmer for about 30 minutes.

Blend the berries until there are no big pieces of fruit in the mass. You can run them through a sieve to remove the seeds.

Break the chocolate down into pieces and put it in the still hot berry mixture, as well as the butter and heavy cream. The berries are usually still hot enough to melt all of the ingredients, so you just have to stir until everything is smooth. But if the berries have become colder, you might heat the mass up a little.

Let the filling cool for a while at room temperature, then place for at least 1 hour in the freezer, so it becomes easier to fill it in the hollow spheres. It should be quite thick when you take it out.

Fill the cream in a piping bag with a rather small tip, fitting into the hole of your hollow spheres. Fill the chocolate spheres up to the rim of the hole.

Chop the chocolate and melt it in your microwave, not heating for more than 30 seconds at a time, or using the water bath method. Dip the filled spheres in the chocolate until they are completely coated. I find it easier to use 2 small forks for that part.

Let them cool on a sheet of baking parchment. And don’t forget to enjoy!