A quick and sweet snack made with fresh raspberries and melted chocolate.
introduction
This recipe makes small sweet bites with fresh raspberries and two kinds of chocolate. It is easy and fast. If you like easy sweets, try this and also see a cookie idea like chewy maple cinnamon cookies with white chocolate for another treat.
why make this recipe
You should make this recipe when you want a light dessert or a small gift. It is pretty, simple, and needs few ingredients. Kids and guests like the mix of fruit and chocolate.
how to make Chocolate Covered Raspberries
Wash and dry raspberries well. Melt white chocolate with coconut oil and coat each berry. Freeze, then coat with dark chocolate and freeze again. The two layers give a pretty look and extra flavor. For another small bite idea, try a fall cookie like chewy pumpkin chocolate chip cookies.
Ingredients :
6 ounces fresh raspberries (- About 30-40 raspberries)
1 cup white chocolate chips
1 cup dark chocolate chips
1 tablespoon coconut oil
Directions :
First, make sure the raspberries are completely dry after washing. I recommend washing them in advance. If they are watery, the chocolate won’t stick.
Line a small baking sheet with parchment paper.
Melt the white chocolate chips with ½ tablespoon of coconut oil. Place the chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second increments to ensure the chocolate does not burn. (Example: Microwave for 30 seconds, stir the chocolate and then place back into the microwave.) Repeat this until the chocolate is completely melted.
Use fork to coat each raspberry in white chocolate. Place each raspberry onto the baking sheet lined with parchment paper. Freeze for 30 minutes.
When the freezer time is almost up, melt the dark chocolate chips with ½ tablespoon coconut oil the same way as you did the white chocolate. Again, using a fork, coat each raspberry in the dark chocolate and place back onto the baking sheet.
Freeze for 30 minutes before enjoying!
how to serve Chocolate Covered Raspberries
Serve them cold from the freezer or let them sit a few minutes to soften. Put them on a plate, in a cupcake liner, or on a small tray for guests. They work well with tea, coffee, or as a small dessert.
how to store Chocolate Covered Raspberries
Keep them in the freezer for up to 2 weeks. Place them in a single layer on a tray or use parchment between layers in a container. Thaw a few minutes before eating if you like softer chocolate.
tips to make Chocolate Covered Raspberries
Dry the raspberries very well to help the chocolate stick. Work fast so the berries do not melt. Use a fork to dip and let excess chocolate drip off. For ideas on chocolate shapes and simple treats, look at a classic cookie idea like chocolate blossom cookies for inspiration.
If the chocolate is thick, add a little more coconut oil, a drop at a time.
variation (if any)
- Use milk chocolate instead of dark.
- Add a tiny sprinkle of sea salt on the dark chocolate before it sets.
- Use frozen raspberries but thaw and dry them well first.
FAQs
Q: Can I use frozen raspberries?
A: You can, but thaw and dry them well. Frozen berries hold more water, so dry them before coating.
Q: Can I skip the white chocolate layer?
A: Yes. You can coat the raspberries only in dark or only in white chocolate if you prefer.
Q: Will the chocolate crack when I bite it?
A: The chocolate may crack a little. Freeze time helps the shell set firm and makes a nice bite.
Q: How long does melting chocolate take?
A: In the microwave, use 30 second bursts and stir each time. Total time is usually 1 to 2 minutes depending on your microwave.
Conclusion
Try this easy treat for a quick dessert or a small gift, and read a similar idea on the Chocolate Covered Raspberries – Healthy Recipes Blog for more tips and pictures.
Chocolate Covered Raspberries
Ingredients
Method
- Wash and dry raspberries well, ensuring they are completely dry after washing.
- Line a small baking sheet with parchment paper.
- Melt the white chocolate chips with ½ tablespoon of coconut oil in a microwave-safe bowl, microwaving in 30-second increments until completely melted.
- Use a fork to coat each raspberry in the melted white chocolate and place them onto the lined baking sheet.
- Freeze for 30 minutes.
- While the raspberries are freezing, melt the dark chocolate chips with the remaining ½ tablespoon of coconut oil using the same method.
- Coat each frozen raspberry in the dark chocolate and place them back onto the baking sheet.
- Freeze for another 30 minutes before enjoying.