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Chocolate Covered Raspberries Recipe

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4 from 3 reviews

Delicious and elegant Chocolate Covered Raspberries featuring fresh raspberries coated first in a smooth layer of white chocolate, then dipped in rich dark chocolate. This simple no-bake treat is perfect for parties or a sweet snack and comes together quickly with minimal ingredients.

Ingredients

Raspberries

  • 6 ounces fresh raspberries (about 30-40 raspberries)

Chocolate Coating

  • 1 cup white chocolate chips
  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil (divided)

Instructions

  1. Prepare Raspberries: Ensure the fresh raspberries are completely dry after washing. It is best to wash them in advance and allow them to dry thoroughly; any moisture will prevent the chocolate from sticking properly.
  2. Line Baking Sheet: Line a small baking sheet with parchment paper to prepare for placing the coated raspberries.
  3. Melt White Chocolate: In a microwave-safe bowl, combine white chocolate chips with ½ tablespoon of coconut oil. Microwave in 30-second increments, stirring in between, until the chocolate is smooth and fully melted without burning.
  4. Coat Raspberries in White Chocolate: Using a fork, carefully dip each raspberry into the melted white chocolate to coat. Place each coated raspberry on the parchment-lined baking sheet. Once all are coated, freeze for 30 minutes to set the white chocolate layer.
  5. Melt Dark Chocolate: While the raspberries are freezing, melt the dark chocolate chips with the remaining ½ tablespoon of coconut oil in the same manner as the white chocolate, using 30-second microwave intervals with stirring.
  6. Coat Raspberries in Dark Chocolate: After the white chocolate layer is set, dip each raspberry into the melted dark chocolate coating using a fork. Place them back on the parchment-lined baking sheet.
  7. Final Freezing: Freeze the double-coated raspberries for another 30 minutes to allow the dark chocolate to fully set before serving and enjoying.

Notes

  • Make sure raspberries are completely dry before dipping to ensure chocolate adheres well.
  • Use a fork for dipping to minimize direct contact with chocolate and allow excess chocolate to drip off.
  • Microwaving in short increments prevents chocolate from burning and maintains a smooth consistency.
  • Store leftovers in the freezer to keep chocolate crisp and raspberries fresh.
  • For variations, try using milk chocolate or adding a sprinkle of sea salt on the dark chocolate layer before freezing.

Find it online: https://cookedbysarah.com/chocolate-covered-raspberries-recipe/