Chocolate Covered Raspberries

These chocolate covered raspberries are such a beautiful homemade dessert. The contrast between the tart, juicy fruit and the sweet, creamy chocolate is delightful!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Rest time 45

Total Time 1 6

Servings servings

Calories 158kcal

Author Vered DeLeeuw

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.

Video

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