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Dark Chocolate Covered Raspberries

Fresh raspberries covered with dark chocolate.  

Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Calories 76 kcal
Author Janet Barton

Ingredients

  • 6 ounces dark chocolate 
  • 1-2 pints fresh raspberries
  • paper candy cups

Instructions

  1. Place clean, dry fresh raspberries in a paper candy cups.  Set aside.
  2. Place chocolate in a glass bowl and place over a pan with hot, barely simmering, water.
  3. Stir until melted and if using couverture chocolate heat to 113F degrees.  Remove from heat and stir until the temperature drops to around 86F degrees.  The chocolate should become thick at this point.  
  4. Drizzle cooled chocolate over raspberries.
  5. Chill until chocolate is firm.

Recipe Notes

  • If using chocolate chips, you must add 1 tsp of coconut oil to the chocolate in order to make it smooth.  Chocolate chips were made to hold their shape in a cookie while baking.  They will not melt into a smooth thin chocolate.  The addition of coconut oil will thin the chocolate.
  • Molding chocolate may be used as well.  Molding chocolate can be melted in 30 second increments in a microwave or use the chocolate melting method of placing a glass bowl over hot water and stir until melted and smooth.
Nutrition Facts
Dark Chocolate Covered Raspberries
Amount Per Serving (1 g)
Calories 76 Calories from Fat 37
% Daily Value*
Fat 4.1g6%
Saturated Fat 2.5g13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 10.3g3%
Fiber 1.4g6%
Sugar 8.5g9%
Protein 0.1g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.