Chocolate Covered Raspberries
These scrumptious Raspberries Covered in Chocolate make an irresistible snack or dessert!
Servings: 10 to 12 servings
Calories: 85kcal
Ingredients
- 12 ounces (340 grams) fresh raspberries
- 1 (3.5-ounce / 100 gram) dark chocolate bar
Equipment
- Chopstick
Instructions
- 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!
Notes
I'd recommend buying an extra chocolate bar or two. That way, if you accidentally overheat the chocolate when melting it (or you're a little short on chocolate), you'll have a backup bar.
While you can use any kind of chocolate for this recipe, the raspberries are pretty sweet once dipped they've been dipped. Because dark chocolate contains less sugar than milk chocolate, it pairs really well with the sweeter berries. I used a Lindt 70% Cocoa Bar, but this Ghirardelli 86% Cacao Bar would also work great, especially if you like super dark chocolate.
Make sure to read the info before this recipe card for tons of helpful tips, variations, related recipes, and more!
Nutrition
Calories: 85kcal
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