Have you ever tried the combination of chocolate and raspberries? If not, then now is the time!
Dark chocolate raspberries are delicious, covered in the melted dark chocolate’s depth with the stuffed white chocolate chips in berries.
It is quite an easy recipe that requires only 3 common ingredients and is ready to eat in just about 20 minutes.
When you catch this delicious recipe to fulfill your sweet cravings, you better start preparing immediately. It is a perfect dessert/snack to enjoy on hot summer days with a glass of frozen raspberries lemonade.
Table of Contents
Here’s Why You Will Love This Recipe:
Only 3 ingredients are required.
It gets ready in just 20 minutes.
You can easily make it with the help of kids.
It can be both a healthy snack and a dessert.
It will fulfill your sweet cravings with low sugar.
Furthermore, if you have to make two desserts, you can pair dark chocolate raspberries with another dessert, like a mini skillet cookie.
Let’s move forward to the main recipe now!
Ingredients:
15-20 fresh raspberries – room temperature; take out 20 minutes before coating.
⅓ cup dark chocolate – you can use any; milk chocolates will also work.
15-20 white chocolate chips – highly recommended because it works incredibly.
Coconut oil – only if needed to make your dark chocolate thinner.
6 Steps to Prepare Dark Chocolate Raspberries:
Melt the dark chocolate bars in the microwave for 30 seconds or in a small pot on the stove with low heat, and add coconut oil if needed.
While the chocolate is getting ready, grab the room-temperature berries and fill each berry with white chocolate chips, and put them on a parchment-greased baking sheet.
When the dark chocolate is ready, take each raspberry, dip it into the dark chocolate from the top, and place it back on the baking sheet.
Continue the procedure until all the berries are coated. You can use a spoon to cover up, but it will become messy.
Once it’s ready, place the baking sheet in the freezer for 15 minutes to set the chocolate and let it cool.
When the chocolate is hardened enough, you can take out the berries and enjoy this delicious snack or dessert!
Simple & Helpful Tips You Should Know!
You can freely increase the number of berries and melt as many chocolates as you want.
You can also use this melted chocolate as a topping of different kinds of berries and fruits.
This recipe is the easiest way to keep your snacks in the freezer and have a sweet treat later.
If you are not a fan of dark chocolate, quickly go for milk chocolates or other unsweetened chocolates.
Topping the berries is unnecessary; you can also cover the whole berry with melted chocolate if you have a crazy sweet tooth.
Since it’s summer, try having these dark chocolate berries with a glass of raspberry mojito pitcher.
5 Reasons Why Raspberries are Healthy:
Fruits are naturally good for our health, but we should strictly add raspberries to our diet because they will:
Protect you from cancer.
Reduce your sugar intake.
Help prevent diabetes.
Help improve your brain & memory.
Provide you with a healthy pack of nutrients.
What Makes Dark Chocolate Healthy?
Good quality dark chocolate is rich in nutrients like iron, magnesium, fiber, copper, and many more minerals.
Some studies show that flavanols in cocoa help improve blood circulation to the skin and protect it from sunlight.
It has a good source of powerful antioxidants as compared to other foods.
Some bioactive compounds in cocoa can help blood flow and reduce blood pressure.
According to some research, consuming dark chocolates may help lower the risk of heart disease.
Also, dark chocolate helps in weight loss because of the low amount of sugar it contains.
Frequently Asked Questions:
Why is it important to keep the raspberries at room temperature?
Raspberries might lose their softness and moist texture after freezing, and the chocolate may not settle well. That’s why room-temperature berries are preferred.
Can I substitute raspberries with other fruits in this recipe?
It might be hard to stuff the chocolate chips with every fruit. Using only dark chocolate, strawberries, blueberries, bananas, or cherries will work great!
How to store the leftover dark chocolate raspberries?
Put the berries in an airtight container and put them in the refrigerator for up to 30 days!
What makes these chocolate raspberries healthy?
Dark chocolate is considered less sweet, just like raspberries. Both contain low sugar, and that’s what makes this recipe healthier. But, if you use any milk chocolate, it might not be as healthy as before.
Can I coat the whole berry with chocolate instead of just the top?
Absolutely! There is nothing wrong with having a whole chocolate raspberry. More chocolate, more fun! Having a sweet-tooth means chocolate is needed all over the spot, and it’s fun.
3 Ingredient Dark Chocolate Covered Raspberries Recipe that Everyone Will Love
Areena
Nothing is more exciting than making a 3-ingredient delicious dessert in just 20 minutes. Call it a snack or a proper dessert; it tastes heavenly! So try out this quick and simple recipe as soon as possible!
Melt the dark chocolate bars in the microwave for 30 seconds or in a small pot on the stove with low heat, and add coconut oil if needed.
While the chocolate is getting ready, grab the room-temperature berries and fill each berry with white chocolate chips, and put them on a parchment-greased baking sheet.
When the dark chocolate is ready, take each raspberry and dip it into the dark chocolate from the top, then place it back on the baking sheet.
Continue the procedure until all the berries are coated well. You can use a spoon to cover up, but it will become messy.
Once it’s ready, place the baking sheet in the freezer for 15 minutes to set the chocolate and let it cool.
When the chocolate is hardened enough, you can take out the berries and enjoy this delicious snack or dessert!
Keyword dark chocolate and raspberry, dark chocolate covered raspberries, dark chocolate raspberry recipe
article by
Areena
Areena is a talented writer at The Foodnom, where she enthralls readers with her captivating food-related content.
