Chocolate-covered raspberries are such a beautiful homemade dessert that's ready in about an hour.
The contrast between the tart juicy fruit and the sweet, creamy chocolate is wonderful!
The combination of fruit and chocolate is a classic one, and this tasty treat is a prime example.
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 when we have people over. Everyone raves about them!
You'll only need three simple ingredients to make this tasty 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.
Making these chocolate-covered raspberries is so easy! Scroll down to the recipe card for the details. Here are the basic steps:
- To start, you simply melt some chocolate. You can easily do it in the microwave. Stir some 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 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.
I recommend using large, firm raspberries in this recipe. 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.
Frequently asked questions
As mentioned above, I use extra-dark chocolate chips. I prefer them to a chocolate bar because they melt better (they are designed to melt, after all). But sometimes I do opt for Lindt 90% 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. Or 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, then refrigerate until it's time to serve. But do take the raspberries out of the fridge 30 minutes before serving them. Chocolate is always best at room temperature.
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.
This tasty 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.
You can keep the leftovers in the fridge, in an airtight container, for up to a day. But it's best to enjoy these on the day you make them. Do remember to take them out of the fridge 30 minutes before serving them.
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Chocolate Covered Raspberries
- 30 fresh raspberries (1 heaping cup; pick large and firm ones)
- ⅓ cup dark chocolate chips (2 oz)
- 1 teaspoon oil (such as avocado oil)
- 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, 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.
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