Treat yourself to these scrumptious Chocolate Covered Raspberries! These beautiful berry bites are super quick and easy to make, decadent, and oh so delicious ... no one can resist them!
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There are some things in life that make just about anything better, whether it's foods or moods. And chocolate is right there topping the list!
You are going to love these bite-sized raspberry treats! They're absolutely adorable, and the flavor is truly divine ... so sweet, fresh, and chocolatey. Plus, they're super quick and easy to make.
These Chocolate Raspberries are healthy enough for a snack, and they make a luxurious dessert, too. Serve them for special holidays, like Christmas, Valentine's Day, Easter, or Mother's Day (they make a lovely gift), make them in spring / summer when berries are at their peak, or treat yourself whenever a craving strikes!
Ready to start dipping? You'll find all the details, plus lots of helpful tips, below!
If you've ever found yourself wondering what to make with raspberries, this easy recipe is for you. Best of all? You only need two simple ingredients to make it:
- Raspberries - Select the freshest raspberries you can find for this recipe. Larger berries are easier to dip, but any size will work.
- Chocolate - Choose your favorite variety for this recipe, anything from milk chocolate to dark chocolate (even white chocolate) will work. Once coated, the berries are pretty sweet, so I personally prefer to use dark chocolate. I used this Lindt 70% Cocoa Bar, one of my favorites!
This recipe is naturally vegetarian. Depending on the type of chocolate you use, you can easily make it vegan, dairy free, and / or gluten free (see the Variations section below for tips).
You'll Also Need
You'll need a small, microwave safe bowl for melting the chocolate. (If you make a lot of chocolate treats, a double boiler is worth investing in.) Grab a couple baking sheets (these Circulon sheet pans are my fave!), and parchment paper for lining them, too. I also recommend using a chopstick for dipping the berries ... it makes the job a million times easier (and less messy) than trying to use your fingers!
How to Make Chocolate Covered Raspberries
Raspberries dipped in chocolate couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep berries. Start by gently rinsing the raspberries, then transfer them to a few layers of paper towel (or a clean kitchen towel). Let them dry completely before dipping.
- Melt chocolate. Break the chocolate bar into small pieces, then transfer it to a small bowl. Microwave the chocolate for 30 seconds, then mix. Continue microwaving the chocolate in 10 second intervals, stirring very well between each interval, until it's melted and smooth.
- Dip raspberries. Gently press a raspberry onto the end of a chopstick (or another small, round utensil), then carefully dip it into the chocolate, swirling to coat. After dipping, tap the chopstick gently on the side of the bowl to remove any excess chocolate.
- Let chocolate harden. Transfer the dipped berries to a parchment paper lined baking sheet (you may need a couple). Then refrigerate (or freeze) the berries until the chocolate has hardened (20 to 30 minutes in the refrigerator, or 10 minutes in the freezer).
And that's there is to it ... time to enjoy your gorgeous, homemade Dark Chocolate Covered Raspberries! Each bite of these decadent treats is bursting with fresh berry flavor.
Using these simple tips will make the dipping process even easier:
- Avoid overheating the chocolate. Make sure to melt the chocolate in short intervals. If you overheat it, it will seize up, and you'll need to start over with a fresh bar.
- Choose larger raspberries. If possible, select larger raspberries at the grocery store. They'll be a little easier to dip than the small ones, although any size berry can be used.
- Use a chopstick for dipping. I tried a few different methods, including using my fingers (messy) and a toothpick (hard to handle). After a little trial and error, I found that the larger end of a chopstick was the perfect size for fitting into the raspberries.
- Rescue any rogue berries with a fork. If any of the raspberries fall into the chocolate, scoop them out with a fork.
- Work quickly. As the chocolate cools, it will thicken, and you'll end up using more chocolate per berry. Work as quickly as possible, so you have enough chocolate to coat each raspberry.
- Dip the bottoms of the raspberries, or the whole thing. You can cover just the bottoms of the berries, like I did (I think this looks prettiest), or you can dip the whole berry (which is faster and easier). If you do dip the whole berry, you may need more chocolate (make sure to buy an extra bar just in case).
- Make these Dark Chocolate Raspberries the day you plan to eat them. Raspberries are a fragile fruit that spoils quickly, especially once they've been washed. For the freshest results, make and eat the berries on the same day (or by the next day).
- Practice makes perfect. For the cutest looking raspberries, make sure to tap them gently on the side of the bowl after dipping, allowing the excess chocolate to drip off. Then place the berry on the baking sheet, and once it's set down, push the uncoated end ever-so-slightly toward the coated end. Doing this helps insure that any chocolate that pools under the berries will be mostly hidden under the larger part of the berry. And don't worry if your chocolate covered treats turn out a little less than perfect ... they will taste amazing no matter what they look like!
Feel like experimenting? Here are a few ideas to try:
- Chocolate - Any kind of chocolate will work with this recipe, from milk chocolate to dark chocolate, even white. You may also use candy melts, although they won't taste quite as delicious.
- Extract - Add subtle layer of extra flavor by stirring in ¼ teaspoon of vanilla, almond, or orange extract.
- Vegan + Dairy Free - To make this recipe vegan / dairy free, make sure to use vegan chocolate, such as this Lindt Vegan Chocolate Bar, Lovo Oat Milk Chocolate Bar, or this Theo Dark Chocolate Bar.
- Gluten Free - While pure cacao is gluten free, it's blended with other ingredients to make chocolate, and there's also a risk of cross-contamination. This delicious Guittard Chocolate is a delicious GF option you'll love!
- Decorated - If you're feeling very ambitious, you can even decorate the raspberries after dipping them. Check out my Chocolate Strawberries recipe for ideas!
- Tru Fru Copycat - To make Frozen Chocolate Covered Raspberries like Tru Fru, you will need two bars, one white chocolate and one dark chocolate. First, dip the berries completely in white chocolate (use a fork to completley lower them into / out of the chocolate). Let the chocolate harden while you dip all the berries (refrigerate / freeze if needed in between layers). Next, dip them in dark chocolate, then freeze them in a single layer. Store the berries in your freezer (in an airtight container), then grab a few whenever you're craving a chocolately raspberry dessert or snack!
Once the chocolate has completely hardened, store these raspberry chocolate treats in an airtight container in your refrigerator, where they'll stay fresh for a couple days. You may also freeze them for about a month. If you do freeze them, I recommend removing the Chocolate Coated Raspberries from the freezer about five minutes before eating. That way, they'll have a chance to soften a bit and will be easier to eat.
Looking for more delicious dessert ideas? Try one of these wonderful treats next:
- Chocolate Coated Strawberries
- Chocolate Fondue
- Raspberry Bread Pudding
- Strawberry Dark Chocolate Bark
- Cherry Tarts
- Chocolate Banana Bread
- Chocolate Strawberry Parfait
- Mixed Berry Compote
- Chocolate Dipped Shortbread
Chocolate Covered Raspberries
- 12 ounces (340 grams) fresh raspberries
- 1 (3.5-ounce / 100 gram) dark chocolate bar
- Carefully wash berries, then transfer to a clean kitchen towel (or paper towel). Gently blot to remove excess water, then let dry completely before dipping berries.
- Line a baking sheet with parchment paper. Set aside.
- When berries are dry, break chocolate bar into small pieces, then transfer to a small bowl. Microwave for 30 seconds, then mix. Continue microwaving at 10 second intervals, stirring well in between, until chocolate is melted and smooth.
- Gently press a raspberry onto the large end of the chopstick, then dip in chocolate.
- Tap chopstick on the bowl's edge to remove excess chocolate, then transfer berry to a parchment-lined baking sheet. Repeat with remaining berries and chocolate.
- Refrigerate berries until chocolate has hardened, about 20 to 30 minutes (or freeze for 10 minutes).
- Serve raspberries immediately, or refrigerate for up to two days. Enjoy!