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    Home » Dessert Recipes » Chocolate Covered Raspberries

    Chocolate Covered Raspberries

    Last updated: Aug 9, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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!

    Chocolate covered raspberries served in a white bowl.

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    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.

    Instructions

    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.
    A six-photo collage showing the steps for making chocolate-covered raspberries.

    Expert tip

    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

    What chocolate should I use?

    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.

    Can I use frozen raspberries?

    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.

    Is this a make-ahead 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.

    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.

    Serving suggestions

    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.

    Storing leftovers

    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.

    Chocolate covered raspberries served in a white bowl.

    Related recipes

    • Chocolate-Covered Strawberries
    • Chocolate-Covered Blueberries
    • Chocolate-Covered Oranges
    • Chocolate Mint Leaves

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Chocolate covered raspberries.
    4.89 from 53 votes
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    Chocolate Covered Raspberries

    Chocolate covered raspberries are such a beautiful homemade dessert. The contrast between the tart juicy fruit and the sweet, creamy chocolate is wonderful!
    Prep Time20 mins
    Cook Time1 min
    Rest time45 mins
    Total Time1 hr 6 mins
    Course: Dessert
    Cuisine: American
    Servings: 3 servings
    Calories: 158kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 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)

    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, 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.

    WATCH THE VIDEO:

    NOTES

    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.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 10raspberries | Calories: 158kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Fiber: 5g | Sugar: 6g
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    More Low-Carb Desserts

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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