The juiciness of berries and the deliciousness of chocolate come together in these easy chocolate-coated raspberries.
Sometimes, it can be hard to find that one little snack or dessert that can satisfy your cravings for something sweet, and at the same time, isn’t something you’d feel guilty about having. And guess what? These chocolate-dipped raspberries actually tick all of those boxes and more!
They are rich, juicy and something you’ll feel good about having! But before you go ahead and give the recipe a try, scroll down and keep reading to know everything you need to know about it.
Ingredients For the Recipe
You’ll need just 4 ingredients to make these chocolate-dipped raspberries.
- 30 fresh raspberries
- ⅔ cup dark chocolate
- ⅔ cup white chocolate
- 2 tablespoon coconut oil
Kitchen Tools Needed
How to Make the Chocolate-Dipped Raspberries
Once you have all your kitchen tools and ingredients ready, here’s what you need to do to make these little sweet delights.
Wash the raspberries and dry them.
Place the white chocolate in a dish and put the dish over a pan with boiling water.
Add 1 tablespoon coconut oil and stir until the chocolate is melted.
Take the chocolate off the heat and dip the raspberries in the white chocolate.
Place them in a pan lined with baking paper.
Leave the raspberries for a few minutes until the white chocolate hardens and sets.
Meanwhile, melt the dark chocolate.
Leave the chocolate to cool for a few minutes so as not to melt the white chocolate when dipping. When cool to touch, dip each raspberry into the dark chocolate.
Place them on the lined pan and leave them for a few more minutes so the chocolate will harden.
You can decorate them with a drizzle of white chocolate on top, some sprinkles or you can just leave them like they are.
Frequently Asked Questions
Don’t have fresh raspberries? You could make do with frozen raspberries too- just remember to get them out of the freezer for a while and allow them to thaw before you pat them dry with kitchen towels and then use them.
Coconut oil is actually an essential ingredient, even though it might not seem like it. It is what helps the consistency of the melted chocolate stay just right enough for you to coat the raspberries in. Without the coconut oil, you won’t get that crunchy shell coating on your berries.
If you’re concerned about the smell coconut oil will impart to the melted chocolate, you can opt for refined coconut oil (which doesn’t leave any smell) or even opt for unsalted melted butter.
If you use dark chocolate, these are already an excellent healthy sweet treat you can munch on when you’re hit by a hunger pang. However, if you really want to make them extra healthy, you can dip them in some thick Greek yogurt or vanilla-flavored yogurt, let them freeze for a few minutes, and then dip them again in some melted chocolate.
Your chocolate-dipped raspberries taste best when they are frozen- the juiciness of the raspberries and the crunchy shell of the chocolate go perfectly well together. You can refrigerate them too, but they won’t last longer than a day or two, and there’s always a risk of the fruit getting all mushy.
Freeze your raspberries individually in the tray and then pile them into a Ziploc bag or an airtight container before you pop them back into the freezer. They can last in the freezer for up to a month.
You can stick to the white chocolate drizzle as a topping for your chocolate-coated raspberries, but if you really want to go the extra mile and try out some other fun toppings, you could totally do that too. Chopped nuts like walnuts, pistachios, and peanuts are great because they lend a nice texture as well.
You can also throw some desiccated coconut on the chocolate coating while it still hasn’t solidified yet.
Tips to Make the Chocolate-Dipped Raspberries
Ready to give this easy and exciting recipe a try? Keep these little tips and tricks in mind before you jump right into it.
- Got some other fruits apart from raspberries? You could replicate the same process with them as well. Peaches, strawberries, kiwi, bananas, and apples are all excellent choices. This can actually be a great way to serve fruit to kids and toddlers.
- Finding it tricky to dip the raspberries in the melted chocolate without getting your hands dirty? Insert a toothpick halfway into each of the raspberries- easy peasy!
- Regardless of which fruit you’re using, remember that the fruits need to be completely dry before you dip them into the melted chocolate, or they won’t be coated properly.
- If you’re melting your chocolate in a microwave, pause and mix at every 30-second burst. This will keep your chocolate from burning and you’ll get that smooth consistency you’re looking for.
- Also, be careful not to get any moisture into the chocolate while you’re melting it- whether you’re doing it in the microwave or in a double boiler. Even a single droplet of water can cause the melted chocolate to become grainy or lumpy.
- This recipe calls for the raspberries to be dunked entirely in the melted chocolate, but if you prefer the juiciness of the berries more, you can dip just half of the berries in the chocolate.
- Before you start with this recipe, remember to leave a little space in your freezer for you to pop the tray in.
Loved recreating this recipe in your kitchen? Looking for some more such recipes that you can make with just a few ingredients? Here are a few handpicked ones you might want to take a look at.
- 3-Ingredient No-Bake Rocky Road Bars
- Chocolate Covered Raspberry Yogurt Bonbons
- 3 Ingredient Cookies and Cream Bars
- 30 fresh raspberries
- ⅔ cup (100g) dark chocolate
- ⅔ cup (100g) white chocolate
- 2 tablespoon (27g) coconut oil
- Wash the raspberries and dry them.
- Place the white chocolate in a dish and put the dish over a pan with boiling water.
- Add 1 tablespoon coconut oil and stir until the chocolate is melted.
- Take the chocolate off the heat and dip the raspberries in the white chocolate.
- Place them in a pan lined with baking paper.
- Leave the raspberries for a few minutes until the white chocolate hardens and sets.
- Meanwhile, melt the dark chocolate.
- Leave the chocolate to cool for a few minutes so as not to melt the white chocolate when dipping. When cool to touch, dip each raspberry into the dark chocolate.
- Place the raspberries back on the lined pan and leave them for a few more minutes so the chocolate will harden.
- You can decorate them with a drizzle of white chocolate on top, some sprinkles or you can just leave them like they are.
Amount Per Serving: Calories: 11Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g