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 chocolate covered 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
You'll only need three simple ingredients to make this dessert. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Raspberries: I use fresh raspberries in this recipe. I don't recommend using frozen raspberries. They are too mushy.
- 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. You should obviously feel free to use whatever chocolate you enjoy.
- Oil: I add it to the chocolate to prevent it from being too brittle once it sets. You can use any oil you like, including avocado oil, coconut oil (melt it with the chocolate), or melted unsalted butter.
Variations
You can vary this recipe by using different types of chocolate. Even white chocolate goes if you don't mind its sweetness/carb content.
You can also add a few drops of a flavor extract to the melted chocolate. Good options include vanilla extract and orange extract.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
To start, you melt some chocolate. You can easily do it in the microwave. Stir oil into the melted chocolate to keep it from being too brittle. I usually use coconut oil because I love its flavor. But avocado oil works, too, and so does unsalted butter.
Next, 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 to set for about 15 minutes, or refrigerate them for about 30 minutes.
Expert 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 for this raspberry frozen yogurt.
Recipe FAQs
As mentioned above, I use extra-dark chocolate chips. Sometimes, I opt for Lindt Excellence 90% or 85% when that's all I have in the pantry.
If 85% or 90% cacao chocolate is a bit much for you, you can try using 70% cacao chocolate. Alternatively, add a small amount (2 tablespoons) of a sweetener (or the equivalent in stevia) to the melted dark chocolate.
Frozen raspberries are delicious in many recipes, such as this raspberry frozen yogurt. But they won't work for dipping in chocolate. So no, I don't recommend using them in this recipe.
You can make this dessert a few hours in advance, but it's best to make it on the day you plan on serving 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.
Serving Suggestions
This delicious dessert is perfect all on its own. It's also great as a topping for cheesecake. Sometimes, I make a dessert platter with these raspberries plus honey-roasted nuts, cheesecake bites, and chocolate bark.
Storing Leftovers
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.
More Chocolate Covered Treats
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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.