White Chocolate Ravioli - cooking recipe

Ingredients

Filling
5 ounces dark semi-sweet chocolate, cut into pieces
1/2 cup 35% cream
1 teaspoon butter
1 ounce Tia Maria
Ravioli
16 ounces white chocolate
1/2 cup corn syrup

Preparation

Filling:.
Place chocolate, cream and butter into a plastic bowl and melt in microwave for about 3 minutes.
Add Tia Maria and blend thoroughly.
Cool in refrigerator for about 1 hour.
Ravioli:.
Melt chocolate on medium heat in microwave for about 3-4 minutes.
Remove from microwave and blend in corn syrup.
Knead until all the cocoa butter has been removed.
Divide in half and roll out into two flat sheets.
Using knife, score one sheet into 2 1/2\" squares.
Using a teaspoon put a small amount of Tia Maria mousse into the centre of each square.
Very carefully, place second sheet of chocolate over the first sheet of chocolate.
Push chocolate down to seal the edges of ravioli.
Using finger tips press edges to seal.
Cut with a ravioli cutter or sharp knife.
DO NOT REFRIGERATE.
Will keep at room temperature for 3 days.