Description
Delicious and easy-to-make Chocolate Covered Raspberries, combining fresh juicy raspberries with rich dark chocolate for a perfectly indulgent treat. This recipe is ideal for those seeking a simple, elegant dessert that requires minimal ingredients and effort.
Ingredients
Scale
Raspberries
- 12 oz fresh raspberries
Chocolate Coating
- 8 oz dark chocolate (70% cocoa or your preferred variety)
- 2 teaspoons coconut oil (optional, for extra shine)
- 1 teaspoon vanilla extract (optional, for added flavor)
- 1/2 teaspoon sea salt (optional, for sprinkling)
Instructions
- Prepare Raspberries: Gently rinse the raspberries under cold water and pat them dry carefully with paper towels. Make sure they are completely dry to ensure the chocolate adheres properly and doesn’t seize.
- Set Up Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. This will make it easier to remove the raspberries once the chocolate has set.
- Melt Chocolate: In a heatproof bowl, melt the dark chocolate along with the coconut oil (if using) over a double boiler. Alternatively, melt the chocolate in the microwave by heating in 20-second intervals, stirring well between each until smooth and fully melted.
- Add Vanilla: Stir in the vanilla extract to enhance the chocolate’s flavor. This step is optional but adds a lovely depth to the coating.
- Dip Raspberries: Holding each raspberry by the stem or gently pinching the bottom, dip it fully into the melted chocolate. Shake off any excess chocolate gently to avoid pooling on the baking sheet.
- Place on Baking Sheet: Arrange the dipped raspberries on the prepared baking sheet. If desired, sprinkle each raspberry lightly with sea salt to add a contrasting burst of flavor.
- Chill: Place the baking sheet in the refrigerator and chill for about 30 minutes or until the chocolate has completely hardened and set around the raspberries.
- Serve & Store: Serve the chocolate covered raspberries immediately as a delightful treat, or store them in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Ensure raspberries are thoroughly dried before dipping to prevent chocolate from seizing.
- Use high-quality dark chocolate for best flavor and smooth coating.
- Coconut oil is optional but helps give the chocolate a glossy finish.
- Sprinkling sea salt on top balances the sweetness with a subtle salty hit.
- Store in an airtight container refrigerated to keep the chocolate crisp and raspberries fresh.
- This treat is best consumed within 3 days for optimal taste and texture.
