Description
Delicious fresh raspberries dipped in silky chocolate for a simple yet elegant treat.
Ingredients
Scale
- 12 ounces fresh raspberries
- 1 ½ cups semi-sweet or dark chocolate chips
- 1 teaspoon coconut oil (optional, for smoother melting)
Instructions
- Gently wash and dry the raspberries in a colander and rinse them lightly under cool water. This step always reminds me of how delicate they are. Handle them carefully. Spread them out on paper towels and let them dry completely. Any moisture can prevent the chocolate from sticking properly.
- Prepare a baking sheet with parchment paper. This makes cleanup easy and prevents sticking.
- Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each, until smooth and glossy. You can also melt the chocolate using a double boiler if you prefer a slower, more controlled method. The chocolate should be silky and fluid, not overheated.
- Using a fork or your fingers, gently dip each raspberry into the melted chocolate. Roll lightly to coat, then lift and allow the excess chocolate to drip off. Place the coated berry onto the parchment-lined sheet. Watching the berries disappear under a curtain of chocolate never gets old.
- Let them set in the refrigerator for 20–30 minutes, or until the chocolate is firm. Once set, they’re ready to enjoy.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 12g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg