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Chocolate Covered Raspberries
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
20 mins
Cook Time
2 mins
Total Time
22 mins
Servings:
35
raspberries +/-
Course:
Dessert
Cuisine:
American
Ingredients
- 8 oz raspberries fresh
- ⅔ cup dark chocolate melting wafers
- ¼ + ⅛ tsp coconut oil divided
- ¼ cup white chocolate melting wafers
Instructions
- Wash the raspberries then place them on a paper towel to air dry completely. They must be thoroughly dry before dipping them in dark chocolate.
- Place the dark chocolate wafers in a glass bowl with 1/4 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
- Carefully dip the top 2/3 of each raspberry into the chocolate, leaving the bottom of the raspberry exposed. Side Note: I put my pinky inside the raspberry then held it with my index finger while dipping. It gave me the best grip on the raspberry.
- Lightly shake the excess chocolate off the raspberry then place on a baking sheet lined with parchment paper chocolate side up. Repeat with the remaining raspberries. Place the baking sheet into the refrigerator.
- Place the white chocolate wafers in a glass bowl along with 1/8 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted.
- Spoon the white chocolate into a small zip lock bag. Cut a super small hole in the corner of the bag and drizzle the semi-sweet chocolate back and forth over each raspberry.
- Place into the refrigerator for at least 15 minutes before serving.
- Store the raspberries in an airtight container in the refrigerator. Enjoy.
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