A simple recipe for chocolate covered raspberries. They are not only the perfect raspberry dessert for Valentine’s day but they also make a great healthy snack. Only 3 ingredients!
This post includes useful tips on chocolate, storage and more ideas for dipping fruit in chocolate. A full recipe card on how to make chocolate covered raspberries is at the bottom of this post.
Try these raspberries covered in chocolate and let us know what you think!
What is the best chocolate for dipping?
Chocolate, like many other products, varies from brand to brand and each can give you a different result.
It does not really matter when adding it to batter in baking, but it can make a huge difference when dipping fruits in chocolate.
If you can, look for couverture chocolate which is made for dipping.
Also, because these chocolate covered raspberries are only a 3-ingredient dessert, it is good to use good-quality chocolate.
Now that being said, you can use what you have good experience with and you know that when melted, it will have a good consistency for dipping raspberries in.
The thick consistency is not what you are after for 2 reasons: First, you will need to increase the quantity of chocolate as more will stick to each raspberry. Second, it will be harder to coat them and also more time-consuming.
I like using Lindt 70% dark chocolate when making chocolate covered raspberries.
How long will chocolate covered raspberries last?
Fully covered raspberries: they can last 3 days in the fridge, but I recommend consuming your chocolate covered raspberries within 2 days.
Half-covered/dipped raspberries: these are best enjoyed on the same day of the prep, but they will last in the fridge overnight. However, make sure to use raspberries that are hard to touch, avoid using any bruised ones or soft ones. Those will go off pretty fast.
What fruits can I dip in chocolate?
- Bananas – We love frozen banana bites in summer!
- Oranges – Candied oranges are tasty and so are orange peels covered in chocolate!
More raspberry recipes you might like:
- Raspberry Cheesecake – this no-bake dessert does not contain any gelatin!
- Raspberry Chocolate Parfait – A delicious and easy dessert in a cup!
- Raspberry Almond Bars – These bars are quite addictive once you taste them.
Chocolate Covered Raspberries
- Rinse raspberries under cold running water and place them tip-side-up onto a plate lined with a few sheets of paper kitchen towel. Set them aside.
- Melt chocolate (see note 4) and set aside for later.
- Take each raspberry and get rid of any excess water.
- For fully covered raspberries, dip each raspberry in chocolate, place it onto a tray/flat baking sheet (that you can fit in the fridge) lined with baking parchment and place a few heart shaped sprinkles on top. Two forks work great for dipping and transferring them onto the tray.
- For half-dipped raspberries, hold a raspberry with your fingers and dip half of it in chocolate (any side you like), place on a tray and top with some sprinkles. Repeat with the rest.
- Chill them in the fridge until hard (20-30 minutes should be plenty).
- Use only fresh raspberries that are hard. They will hold their shape better and also should last longer. The quantity may vary. This will depend whether you dipped them fully or just tip them in the chocolate.
- The sprinkles are optional. You can use other sprinkles instead or omit them completely.
- The quantity will vary, depending on their size and also thickness of your melted chocolate. When your melted chocolate is thick, you will more likely need more of it or you will get less raspberries covered in chocolate. You should get at least 24 fully covered raspberries and about 40 when only dipping half of the berries.
- I always use a double boiler to melt chocolate as it gives me the best results and there is no chance of burning it. If you have good experience with melting chocolate in the microwave, go ahead and use it.
- This recipe can be easily doubled, tripled,…