Description
Delicious chocolate dipped fresh raspberries, perfect for a sweet treat or dessert.
Ingredients
Scale
- 3/4 cup chocolate melting wafers
- 12 ounces fresh raspberries
- 1 teaspoon coconut oil (or vegetable oil, optional)
- 2 ounces cream cheese (full-fat, softened)
- 4 teaspoons granulated sugar
- 1/4 teaspoon vanilla extract
Instructions
- 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. Don’t dip raspberries unless they are completely dry otherwise chocolate will become cloudy or won’t stick to the berries.
- Line a large sheet pan with parchment paper, wax paper, or a silicone baking mat and set it aside. If using baking bars, coarsely chop the chocolate. Be patient when melting the chocolate and avoid rapid temperature changes. Do not microwave for too long or too many times; stir the chocolate frequently as it melts. Allow the coated raspberries to harden at room temperature instead of refrigerating or freezing them.
- Add all but 2 tablespoons of the chocolate melting wafers to a large microwave-safe bowl. Add 1 teaspoon oil. Microwave for 15 seconds, then stir vigorously for 15 seconds. Continue to do this until the chocolate is melted. Once melted, add the reserved 2 tablespoons of chocolate and stir until it melts. Be patient and resist the urge to microwave unless it isn’t melting after stirring for a full minute.
- 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 lined sheet pan. 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 1/2 teaspoon of oil too.
- If you would like to fill your raspberries, use a hand mixer to beat softened cream cheese, granulated sugar, and vanilla extract in a medium bowl 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 the raspberries. Leave chocolate at room temperature to harden completely.
Notes
- Ensure raspberries are completely dry before dipping to prevent cloudiness of chocolate.
- Chocolate should be melted patiently to avoid seizing or becoming too thick.
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Dipping
- Cuisine: American
Nutrition
- Serving Size: 2 raspberries
- Calories: 50
- Sugar: 5g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg