Description
Delicious and elegant chocolate covered raspberries made by dipping fresh raspberries into smooth, melted dark chocolate. This easy no-bake treat is enhanced with optional coconut oil for shine, vanilla extract for flavor, and a sprinkle of sea salt for a perfect sweet-savory balance. Perfect for a healthy, indulgent snack or special dessert.
Ingredients
Scale
Ingredients
- 12 oz fresh raspberries
- 8 oz dark chocolate (70% cocoa or your preferred variety)
- 2 teaspoons coconut oil (optional, for extra shine)
- 1/2 teaspoon sea salt (optional, for sprinkling)
- 1 teaspoon vanilla extract (optional, for added flavor)
Instructions
- Prepare Raspberries: Gently rinse the raspberries under cool water and carefully pat them dry with paper towels. Ensure they are completely dry before proceeding to prevent chocolate from seizing.
- Line Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to prevent the dipped raspberries from sticking and to make removal easier.
- Melt Chocolate: In a heatproof bowl, melt the dark chocolate along with the coconut oil (if using) over a double boiler, stirring frequently until smooth. Alternatively, microwave the mixture in 20-second intervals, stirring after each, until fully melted.
- Add Flavor: Stir in the vanilla extract into the melted chocolate to enhance its flavor, if desired.
- Dip Raspberries: Hold each raspberry by the stem and carefully dip it into the melted chocolate. Shake gently to remove excess chocolate and ensure an even coating.
- Arrange on Sheet: Place the chocolate-coated raspberries onto the prepared baking sheet. Optionally, sprinkle with sea salt for a touch of contrast and flavor complexity.
- Set Chocolate: Transfer the baking sheet to the refrigerator and chill for about 30 minutes or until the chocolate is fully set and firm to the touch.
- Serve or Store: Serve immediately once set, or store the chocolate covered raspberries in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Ensure raspberries are completely dry to prevent chocolate from seizing or slipping off.
- Use high quality dark chocolate with at least 70% cocoa for best taste and smooth texture.
- Coconut oil is optional but helps give the chocolate a glossy finish and smoother consistency.
- Vanilla extract adds subtle depth to the chocolate flavor but can be omitted if desired.
- Refrigerate until fully set; do not leave at room temperature as chocolate can melt easily.
- Store in a single layer to avoid raspberries sticking together.
