These chocolate-covered raspberries are an irresistible combination of rich, velvety chocolate and tart, juicy raspberries. The smooth, indulgent chocolate coating perfectly complements the bright, fresh fruit inside, creating a treat that’s both luxurious and refreshing. Whether you’re serving them at a party, gifting them to someone special, or simply enjoying them as a snack, they’re sure to impress!
Why You’ll Love This Recipe
I love how these chocolate-covered raspberries balance the best of both worlds: the bitterness of dark chocolate and the natural sweetness and tang of fresh raspberries. The result is a mouthwatering combination that feels indulgent yet light. Plus, they’re incredibly easy to make! The chocolate coating adds a touch of elegance, while the raspberry burst of flavor makes each bite delightful. It’s a treat that’s both sophisticated and fun to eat.
Ingredients
12 oz fresh raspberries
8 oz dark chocolate (70% cocoa or your preferred variety)
2 teaspoons coconut oil (optional, for extra shine)
1/2 teaspoon sea salt (optional, for sprinkling)
1 teaspoon vanilla extract (optional, for added flavor)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Start by gently rinsing the raspberries and patting them dry with paper towels. It’s essential to ensure that they are completely dry before dipping them into the chocolate, as any moisture can cause the chocolate to seize and ruin the smooth texture.
Line a baking sheet with parchment paper or a silicone mat. This will make it much easier to remove the chocolate-covered raspberries later.
In a heatproof bowl, melt the dark chocolate and coconut oil (if using) over a double boiler. Alternatively, you can microwave the chocolate in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth.
Once the chocolate has melted, stir in the vanilla extract if you’re using it. This will add an extra depth of flavor to the chocolate.
Hold each raspberry by the stem and dip it into the melted chocolate. Make sure the raspberry is fully coated, then gently shake off any excess chocolate.
Place the dipped raspberries on the prepared baking sheet and, if desired, sprinkle them with a small pinch of sea salt. The salt enhances the flavor of the chocolate and adds a surprising, savory contrast to the sweet raspberries.
Repeat this process with the remaining raspberries.
Once all the raspberries are coated, place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is fully set.
Serve immediately or store them in an airtight container in the refrigerator for up to 3 days.
Servings and Timing
Servings: 12 servings
Prep Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 40 minutes
Variations
If you’re looking to mix things up a bit, here are some fun variations I like to try:
White Chocolate Covered Raspberries: Use white chocolate instead of dark chocolate for a sweeter, creamier treat.
Milk Chocolate: If you’re not a fan of dark chocolate’s bitterness, you can easily switch to milk chocolate for a sweeter option.
Nut Topping: After dipping the raspberries in chocolate, roll them in crushed nuts like pistachios or almonds for added texture and flavor.
Berries with Liqueur: Add a drop of raspberry liqueur or your favorite spirit to the melted chocolate for an extra kick of flavor.
Storage/Reheating
Chocolate-covered raspberries are best stored in an airtight container in the refrigerator. The cold helps the chocolate set and keeps the berries fresh. They should stay good for up to 3 days. I don’t recommend freezing them, as the raspberries can lose their texture when thawed, and the chocolate may become dull.
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FAQs
Can I use frozen raspberries for this recipe?
I would recommend using fresh raspberries for the best texture and flavor. Frozen raspberries can become mushy and may not hold up well when dipped in chocolate.
How can I make the chocolate coating extra shiny?
If you want your chocolate to have a glossy, professional finish, add a teaspoon of coconut oil to the melted chocolate. This will give it a beautiful shine and a smooth texture.
Can I use a different type of chocolate?
Yes, you can definitely swap the dark chocolate for milk chocolate, white chocolate, or even chocolate with a lower cocoa percentage, depending on your personal taste.
Can I add other toppings to the raspberries?
Absolutely! Try adding a sprinkle of chopped nuts, shredded coconut, or even a dash of sea salt to elevate the flavor and texture of your chocolate-covered raspberries.
How do I know when the chocolate is set?
Once the chocolate is fully set, it will feel firm to the touch. You can gently press on a raspberry to check if the coating has hardened. If it leaves a dent, the chocolate may need a little more time in the fridge.
Conclusion
These chocolate-covered raspberries are the perfect way to indulge without going overboard. They combine the richness of dark chocolate with the fresh, tart flavor of raspberries for a treat that’s both decadent and refreshing. Whether you’re making them for a special occasion or as a simple snack, they’re sure to be a hit. Plus, they’re quick and easy to prepare, making them a great option for anyone looking to treat themselves or impress guests with minimal effort!
📖 Recipe:
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Chocolate Covered Raspberries
- Total Time: 40 minutes (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Chocolate-covered raspberries are a perfect indulgence, blending the rich flavor of dark chocolate with the tartness of fresh raspberries. This easy recipe creates a delicious treat that’s both refreshing and decadent. Whether you’re looking for a simple snack or an elegant gift, these chocolate-dipped raspberries are sure to impress. With optional flavor variations and quick prep time, they are a must-try for any chocolate lover!
Ingredients
12 oz fresh raspberries
8 oz dark chocolate (70% cocoa or your preferred variety)
2 teaspoons coconut oil (optional, for extra shine)
1/2 teaspoon sea salt (optional, for sprinkling)
1 teaspoon vanilla extract (optional, for added flavor)
Instructions
- Prepare Raspberries: Gently rinse the raspberries and pat them dry with paper towels. Ensure they are completely dry before dipping in chocolate.
- Set Up Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to make removal easier later.
- Melt Chocolate: In a heatproof bowl, melt the dark chocolate and coconut oil (if using) over a double boiler. Alternatively, microwave in 20-second intervals, stirring in between, until the chocolate is smooth and fully melted.
- Add Vanilla: Stir in vanilla extract to enhance the flavor of the chocolate (optional).
- Dip Raspberries: Hold each raspberry by the stem and dip it into the melted chocolate. Shake off any excess chocolate gently.
- Place on Baking Sheet: Arrange the dipped raspberries on the prepared baking sheet. Optionally, sprinkle with sea salt for an added contrast of flavor.
- Chill: Place the baking sheet in the refrigerator for 30 minutes or until the chocolate has fully set.
- Serve & Store: Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
Storage: Store in an airtight container in the fridge for up to 3 days.
Frozen Raspberries: Fresh raspberries are recommended, as frozen ones may become mushy when dipped.
Chocolate Variations: Try white chocolate or milk chocolate for a different flavor profile. Add crushed nuts for extra texture.
- Prep Time: 10 minutes
- Category: Dessert, Snack
- Method: No-bake
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 12 servings
- Calories: 90 kcal per raspberry
