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Chocolate-Covered Raspberries

Chocolate-Covered Raspberries are so fancy looking, but couldn’t be simpler to make! These pop-able treats are rich and chocolatey with a bright and sweet raspberry center.
Course Dessert, Snack
Cuisine American, Vegetarian
Keyword Chocolate Covered Raspberries
Prep Time 20 minutes
Setting Time 15 minutes
Total Time 35 minutes
Servings 50 raspberries
Calories 20kcal
Author Chelsea
Cost $6.23


OPTIONAL Cheesecake Filling

  • 2 ounces full-fat cream cheese softened
  • 1 tablespoon + 1 teaspoon white sugar
  • Optional: 1/4 teaspoon vanilla extract


  • RASPBERRY PREP: Wash raspberries very gently in cool water and carefully dry with paper towels. Let stand at room temperature for about 30 minutes to ensure the raspberries are completely dry and aren't cold. Don't dip raspberries unless they are 100% dry-- otherwise, chocolate will seize and become cloudy or won't stick to the berries.
  • PREP: Line a large sheet pan with parchment paper or wax paper and set aside. If using baking bars, coarsely chop the chocolate. Top tip for beautiful chocolate-covered raspberries: be patient when melting the chocolate and avoid rapid temperature changes. (Don't microwave too long or too many times; stir chocolate often as it is melting, and don't refrigerate/freeze coated raspberries -- let the chocolate harden at room temperature.)
  • MELT CHOCOLATE: (See Note 3.) Add all EXCEPT 2 tablespoons of the chocolate melting wafers to a large microwave-safe bowl. Add 1 teaspoon oil. Microwave for 15 seconds and then stir vigorously for 15 seconds. Continue to do this until the chocolate is melted. Once the chocolate is melted, add the reserved 2 tablespoons of chocolate and stir until it melts (Note 4). Be patient and resist the urge to microwave unless it isn't melting after stirring for 1 minute. (Then you can microwave in bursts of 5 seconds at a time.)
  • DIP: Once the chocolate is fully melted and smooth, gently dip the bottom 2/3rds of the raspberries into the melted chocolate Carefully slide the bottom of the raspberry against the edge of the bowl to remove any excess chocolate. Place the raspberry on the prepared parchment paper-lined tray. Repeat with remaining raspberries.
    If the melted chocolate is getting too hard to dip, heat it in the microwave for another 15 seconds and remix. You may need to add a 1/2 teaspoon or more of oil too.
    Optional -- add cheesecake filling! See next step. Alternatively, if not decorating, do not refrigerate, but set aside at room temperature until chocolate is firm.
  • OPTIONAL -- CHEESECAKE FILLING: In a medium-sized bowl, use a hand mixer to beat softened cream cheese, white sugar, and vanilla extract until completely smooth. Use a spatula to scrape every bit of this mixture into a plastic bag. Using scissors, cut off enough of the tip to pipe the mixture into raspberries. Pipe the cheesecake filling evenly among all of the raspberries. (Optional: Smooth the top with a table knife.)
  • STORAGE: Chocolate-Covered Raspberries are best eaten the same day they're made. They last about 8-10 hours in a cool, dry place before they break down and start to leak/become sticky. We don't recommend refrigerating the raspberries; it will create condensation on the outside of the chocolate and cause the chocolate to break apart when you bite into them.



Note 1: Chocolate: Chocolate chips have stabilizers that keep them from melting completely smooth. We recommend chocolate made for melting like good quality baking bars (such as Baker's, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store; we find the melts are easier to work with). Use any type of chocolate you like -- milk, semi-sweet, dark, or white. We like an equal mix of dark and milk chocolate best!
Note 2: RaspberriesGrab the freshest raspberries you can find! Look for bright red, firm, and plump berries without any soft spots. I like to get a larger container so there are plenty of raspberries to pick through in case not all of them are in tip-top shape. The chocolate coats most of the raspberries, but you might have some leftover raspberries, depending on their size and how much chocolate is used to coat.
Note 3: Microwaving tip: The key to not scorching and ruining the chocolate is to melt in very short bursts and to stir a lot (so much melting happens outside of the microwave). We never want the chocolate to get hot, just warm enough to melt gradually and once it's smoothly melted, it should be room temperature).
Note 4: Why we add more chocolate after melting: Melting the chocolate slowly while stirring often ensures that the chocolate cools and hardens before the cocoa butter (the natural white fat) can rise to the surface and make the raspberries look streaky. Adding unmelted chocolate to the bowl near the end of mixing not only cools down the overall chocolate temperature but "seeds the batch" and encourages the chocolate to set with the right crystals which makes it smooth and hard at room temperature. Heating and cooling chocolate to stabilize it gives the chocolate a smooth, glossy finish, ensures it won't melt easily on fingers, and allows it to set up nicely.
Note 5: Calories do not include the optional cheesecake filling. With the cheesecake filling each raspberry comes out to be about 34 calories.


Serving: 1serving | Calories: 20kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 1g | Sodium: 0.1mg | Fiber: 0.7g | Sugar: 2.2g