1 cup heavy whipping cream
1 pkg frozen raspberries in syrup thawed
1/4 cup sour cream
as needed milk
chocolate curls (optional)
fresh raspberries (optional)
Makes 6 servings.
Melt 1 package Candy Melts according to package directions. Spoon melted candy into bottom of pan cavities.
With a clean pastry brush, spread candy up onto sides of pan, adding additional melted candy if needed to coat the sides well. Refrigerate 5 minutes.
Repeat with additional melted candy, continuing until candy forms a thin shell. Refrigerate until needed.
Chop remaining package of Candy Melts.
In medium saucepan or microwaveable bowl, heat whipping cream until hot (do not boil). Remove from heat; add chopped candy and stir until smooth and melted.
Let stand at room temperature 30 minutes. Cover and refrigerate until cold, about 1 hour.
With electric mixer, beat until just light and fluffy, being careful to not overbeat. Spoon into chocolate shells; smooth tops. Refrigerate until firm.
Make raspberry sauce. Place raspberries in blender or food processor; process until smooth. Strain to remove seeds. Refrigerate until ready to use.
To serve, make a pool of raspberry sauce on individual serving plates. Unmold bombes and place in center of raspberry sauce.
In small bowl, stir sour cream to soften and smooth; if necessary, stir in enough milk to achieve thin, smooth consistency.
Place into disposable decorating bag. Snip end of bag and pipe dots of mixture into raspberry sauce around bombe; pull points out with toothpick.
Garnish, if desired, with chocolate curls or fresh raspberries.
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