Information on printing with larger font  Note: The ads, button or link will not print

White Chocolate Raspberry Brittle Recipe

Line a baking sheet with parchment paper and set aside.

Press the raspberries through a fine meshed strainer to remove the seeds. Stir in granulated white sugar to taste. (You will need about 2 tablespoons of raspberry sauce.)

Melt the white chocolate in a stainless steel bowl placed 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 drizzle about two tablespoons of the raspberry sauce over the surface of the white chocolate. Using toothpick or bamboo skewer swirl the raspberry sauce 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 sauce is slightly sticky, so handle carefully.

Store in the refrigerator in an airtight container for several days.

1/4 cup (60 ml) fresh or frozen unsweetened raspberries, thawed

8 ounces (240 grams) good quality white chocolate, coarsely chopped