These chocolate covered raspberries are a beautiful homemade dessert that's ready in about an hour. The contrast between the tart, juicy fruit and the sweet, creamy chocolate is delightful!
These raspberries are amazing. You will love experiencing the contrast between the slightly tart juiciness of the fruit and the creamy sweetness of the chocolate. Plus, they are so very pretty! I love serving them (and these chocolate covered blueberries) when we have friends over. Everyone raves about them!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Raspberries: I use fresh raspberries.
- Dark chocolate: The darker, the better, provided you still enjoy it, of course! I like using extra-dark (85% cacao) chocolate chips by the PASCHA brand.
- Oil: You can use any oil you like, including avocado oil, coconut oil (melt it with the chocolate), or melted unsalted butter.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Melt the chocolate in the microwave. Stir oil into the melted chocolate.
Dip washed and dried raspberries, one by one, into the melted chocolate. This isn't as easy as dipping larger pieces of fruit, such as chocolate covered strawberries. But if you use large, firm raspberries, it's doable.
Place the raspberries on wax paper and freeze them for about 15 minutes, or refrigerate them for about 30 minutes.
Recipe Tip
I recommend using large, firm raspberries. I typically buy two containers and pick the best ones out of each container to use in this recipe.
The smaller ones don't go to waste - we simply snack on them, I serve them as a dessert topped with whipped cream, or I use them to make raspberry frozen yogurt.
Recipe FAQs
Yes! I love extra-dark chocolate, but you can use any chocolate you enjoy, keeping in mind that the nutrition info will change.
Frozen raspberries are delicious in many recipes, such as this raspberry frozen yogurt. But they won't work for dipping in chocolate. They are often small, soft, and mushy. So no, I don't recommend using them in this recipe.
I add oil to the chocolate to prevent it from being too brittle once it sets. This is especially important when using extra-dark chocolate.
You can make this dessert a few hours in advance, but it's best to make it on the day you plan to serve it. So, you can make it in the morning and refrigerate it until it's time to serve. Do take the raspberries out of the fridge 30 minutes before serving them. Chocolate is always best at room temperature.
Recipe Card
Chocolate Covered Raspberries
Video
Ingredients
- 30 fresh raspberries - 1 heaping cup; pick large and firm ones
- ⅓ cup dark chocolate chips - 2 ounces
- 1 teaspoon oil - I use avocado oil
Instructions
- Line a large plate or a tray with wax paper. Wash the raspberries. Place them on a clean kitchen towel. Allow them to dry completely, for about 30 minutes.
- Place the chocolate chips in a microwave-safe bowl. Melt them in the microwave, in 30-second sessions, stirring after each session. My chocolate chips were melted after three such sessions.
- Stir the oil into the melted chocolate.
- Dip each raspberry into the melted chocolate. Lift up and twist around to get rid of any excess chocolate. Place on the wax paper.
- Freeze the raspberries for 15 minutes before serving to allow the chocolate to set.
Notes
- I recommend using large, firm raspberries. I typically buy two containers and pick the best ones out of each container to use in this recipe. The smaller ones don't go to waste - we simply snack on them, or I serve them as a dessert topped with whipped cream.
- The oil helps keep the chocolate from becoming brittle as it hardens.
- Frozen raspberries are delicious in many recipes, but they won't work for dipping in chocolate. They tend to be small and mushy.
- You can keep the leftovers in an airtight container in the fridge for up to a day, but it's best to enjoy these on the day you make them. Please take them out of the fridge 30 minutes before serving them. I don't recommend freezing the leftovers.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Shelby says
Hi, these look delicious! How much extract would be used for this recipe of 30 raspberries? Thank you in advance.
Vered DeLeeuw says
Hi Shelby,
You can add 1/4 teaspoon of any extract.
Isabella says
Worked out perfectly but some of the raspberries were falling apart so will defintaly use firmer raspberries next time and i needed to put them in the microwave a little longer then 90 seconds but other wise worked out perfectly!
Vered DeLeeuw says
Glad you enjoyed this recipe, Isabella! Thanks for the feedback.
KRISTIN says
So easy with the instructions and 3 ingredients.
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Kristin! Thank you for the comment.