Description
Delight in these luscious Chocolate Covered Raspberries, a simple yet elegant treat combining juicy fresh raspberries with rich, smooth dark chocolate. Perfect as a sophisticated dessert or a sweet snack, these bite-sized delights are easy to prepare and sure to impress with their glossy finish and optional touch of sea salt for a burst of flavor.
Ingredients
Scale
Fruit
- 12 oz fresh raspberries
Chocolate Coating
- 8 oz dark chocolate (70% cocoa or your preferred variety)
- 2 teaspoons coconut oil (optional, for extra shine)
- 1 teaspoon vanilla extract (optional, for added flavor)
- 1/2 teaspoon sea salt (optional, for sprinkling)
Instructions
- Prepare Raspberries: Gently rinse the fresh raspberries under cool water and carefully pat them dry with paper towels. Ensuring they are completely dry is crucial to allow the chocolate to properly adhere.
- Set Up Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to prevent the dipped raspberries from sticking once coated with chocolate.
- Melt Chocolate: Place the dark chocolate and optional coconut oil in a heatproof bowl and gently melt over a double boiler, stirring until smooth. Alternatively, melt the chocolate in the microwave in 20-second intervals, stirring thoroughly between each until fully melted and glossy.
- Add Vanilla Extract: Stir in the optional vanilla extract to enrich the chocolate’s flavor, combining it evenly into the melted mixture.
- Dip Raspberries: Holding each raspberry by the stem or gently by hand, dip it fully into the melted chocolate. Shake off excess chocolate gently to ensure a smooth, even coating.
- Place on Baking Sheet: Arrange the chocolate-coated raspberries on the prepared baking sheet spaced slightly apart. If desired, sprinkle a small amount of sea salt on top to enhance contrast and flavor.
- Chill: Transfer the baking sheet to the refrigerator and chill for at least 30 minutes or until the chocolate has hardened and set completely.
- Serve and Store: Serve the chocolate-covered raspberries immediately for best texture and flavor, or store them in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Ensure raspberries are fully dry before dipping to help chocolate stick better.
- Coconut oil is optional but adds a glossy shine to the chocolate coating.
- Use a high-quality dark chocolate with at least 70% cocoa for best flavor.
- Sprinkling sea salt enhances the chocolate’s flavor and adds a pleasant contrast.
- Store leftovers refrigerated and consume within 3 days for optimal freshness.
