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1. Melt the white chocolate with the coconut oil over simmering water and stir until smooth and shiny.
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2. Grease the silicon mould with a few drops of coconut oil so that you can remove the bonbons easier when they harden.
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3. Pour a little (ca. 2 tablespoons) of the liquid chocolate into the mould.
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4. Put it in the fridge for a few minutes until they harden.
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5. Wash the raspberries, crush them with a fork, add the psyllium and as much sweetener as you like, and stir it until it thickens. You can put it in the fridge to cool.
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6. Get the bonbon mould from the fridge and put a bit of ‘jam’ on the hardened chocolate.
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7. Fill the mould with white chocolate.
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8. Put it back to the fridge until it fully hardens.
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9. Remove the bonbons from the fridge and let it rest at room temperature so that you can easily get the chocolate cups out of the mould.
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10. Spread a bit of melted chocolate on the bonbons and decorate them with sprinkles. I’ve used lyophilized raspberries, but you can experiment with whatever you can think of.