Chocolate Covered Raspberries (Print Version)
# Ingredients:
→ Raspberries and Chocolate
01 -
2 (6 ounce) cartons fresh raspberries
02 -
8 ounces white chocolate bars or chocolate chips
03 -
8 ounces dark chocolate bars or chocolate chips
# Instructions:
01 -
Cover a baking sheet with parchment paper or a Silpat mat and set aside. Wash the raspberries and gently pat them dry with a paper towel to remove moisture, being careful not to damage or break them.
02 -
Place white chocolate in a medium, microwave-safe bowl and heat in 30-second increments, stirring between each, until melted and smooth.
03 -
Place a raspberry in the melted white chocolate and use a toothpick to coat it completely. Poke the raspberry with the toothpick and transfer it to the prepared baking sheet. Repeat for all raspberries. Transfer the baking sheet to the freezer to chill.
04 -
While the raspberries are chilling, melt the dark chocolate as you did with the white chocolate, stirring until smooth.
05 -
Once the white chocolate has frozen and set, dip the raspberries in the melted dark chocolate using the same method. Transfer them back to the freezer until fully set.
06 -
Serve the chocolate-covered raspberries directly from the freezer. Store any leftovers in an airtight container in the freezer for up to 3 months.
# Notes:
01 -
Ensure raspberries are completely dry before dipping to help chocolate adhere properly.