Carefully sort out the raspberries. Strain through a fine sieve to remove the small seeds. Coarsely chop half of the chocolate coating.
Heat the cream with the sugar in a saucepan. Add chopped couverture, raspberry puree, raspberry brandy, apple juice and butter and melt over low heat – the mixture must not be heated above 50 °C. Place in a piping bag fitted with a fine nozzle and inject the hollow bodies to just below the rim.
Pour some melted, tempered couverture into the piping bag and seal the filling openings of the hollow praline bodies with a small dab (remove excess couverture with a spatula). Let the pralines cool in the refrigerator.
Prepare the remaining couverture for the dipping mass or use pre-made dipping mass from the specialty store.
Dip the balls one by one into the dipping mass using a praline fork. Allow to drain slightly and roll back and forth on the draining rack to create the typical praline pattern. Let cool on a baking tray lined with baking paper.
Roll the chocolates in powdered sugar, place in paper sleeves and store in a cool, dark place. Consume within 2 weeks.
Preparation Tip:
It looks pretty if you decorate the confection with a little melted white couverture (in this case, do not roll in powdered sugar).
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