The juiciness of berries and the deliciousness of chocolate come together in these easy chocolate-coated raspberries.
PREP TIME: 15 Minutes CHILL TIME: 15 Minutes
INGREDIENTS: 30 fresh raspberries 100gr dark chocolate 100gr white chocolate 2 tbsp coconut oil
Place the white chocolate in a dish and put the dish over a pan with boiling water.
Add 1 tbsp coconut oil and stir until the chocolate is melted.
Place them in a previously prepared pan with baking paper. Leave the raspberries for a few minutes until the white chocolate hardens and sets.
Take the chocolate off the heat and dip the raspberries inside the white chocolate.
Meanwhile, melt the dark chocolate in the same steps as the white one.
Leave the chocolate a few minutes to chill because it can melt the white chocolate when you pour it over it and start dipping the raspberries in the dark chocolate.
Place them in the same place and leave them for a few more minutes so the chocolate will harden.
You can decorate them with white chocolate on top, some sprinkles or you can just leave them like they are.
Store these for up to 1 week in the freezer. While they can last longer, they are best within the first week of preparing.
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