Chocolate Covered Raspberries

This two-ingredient recipe for chocolate covered raspberries is so simple, yet so decadent. If you're craving a raspberry flavored chocolate bar, make this healthy recipe instead! 🙂

Someone please stop me with the dark chocolate! It's been a bit out of control in this household ever since I started making homemade chocolate.

But I just HAD to share this one since it's actually a super healthy dessert (as desserts go) with nutrient-rich and fiber-filled fresh raspberries. You could even sneak these into a healthy breakfast situation if you wanted to, I won't tell. 😉

Jump to:

• 🌿 Ingredients
• 📝 Instructions
• 📋 Substitutions
• 🔪 Equipment
• 🍱 Storage
• 🎉 Top tip
• 🍳 Recipe

🌿 Ingredients

Just two ingredients in this one, and feel free to use you favorite kind of chocolate if you don't like dark chocolate.

• fresh raspberries
• dark chocolate or homemade dark chocolate

See recipe card below for exact quantities.

📝 Instructions

First, wash the raspberries carefully in a colander and lay them out on a paper towels until they're completely dry. Then, line a baking sheet or cutting board with parchment paper.

While the raspberries are drying, place the chocolate in a double boiler and add about an inch of water to the bottom of the boiler, and start warming the chocolate over medium heat.

Pro tip: If you don't have a double boiler, just place a stainless steel mixing bowl over a saucepan with an inch of water in it, and heat to medium.

Continue to heat the chocolate slowly until it just melts, and use a silicone spatula to stir it as it melts.

Next, transfer the melted chocolate to a small bowl and dip the bottom of each berry in the chocolate, leaving just a bit of berry showing. Then turn it over to rest on the berry side on your lined baking sheet.

Finally, place the baking sheet in the fridge and chill for at least 45 minutes to harden.

Carefully remove the raspberries from the parchment paper and store in an airtight container lined with parchment paper in the fridge.

📋 Substitutions

Here are a couple of substitutions for this recipe:

• Raspberries - use fresh strawberries or blueberries
• Dark chocolate - use milk chocolate or white chocolate

🔪 Equipment

Here is the equipment you'll need for this recipe:

• colander
• baking sheet or cutting board
• parchment paper
• double boiler (optional; you can also use a stainless steel bowl over a saucepan)
• small mixing bowl

🍱 Storage

Chocolate covered raspberries will stay fresh in an airtight container in the fridge for up to 2 days, or in the freezer for up to 1 month.

🎉 Top tip

Try to start with the freshest, firmest raspberries you can find. The longer they sit in the fridge, the softer they become and may start to fall apart, so this recipe is best made within a day or two of bringing the berries home.

Enjoy!

Print

🍳 Recipe