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Chocolate covered raspberries are an absolutely delicious way to enjoy fresh berries! The method is simple. Watch them disappear….
When we were out picking in the raspberry fields one year, our shout-outs to one another included what to make with all of the berries. From the youngest to the eldest among us, there were some darn good ideas: meringues with raspberries and whipped cream, raspberry crumb cake, raspberry pie, raspberry swirl breakfast rolls, raspberry jam, raspberry jelly, frozen raspberry kir royale, raspberry pancakes.
But the best of them came from one of the children, remembering that our target on our daily walks downtown to Howseโs fudge shop was actually not the fudge, but the chocolate covered raspberries. Even the kids know there are few things that belong together better than chocolate and raspberry!
Why Chocolate-Covered Raspberries are a Must-Try!
Chocolate-covered raspberries are so much fun to make and absolutely divine to eat and share! We have made them with the kids in the family and we all had so much fun. These bite-sized treats are a wonderful play on the standard (yet delicious of course!) chocolate-covered strawberries.
Not that we’re in it for healthiness, but they actually offer a sweet with a lower carb count if using dark chocolate, and the fiber in raspberries is A+!
Ingredients Youโll Need
- Fresh Raspberries: The star ingredient, fresh fruit, brings a burst of tartness and freshness. Look for big, plump raspberries and be at the ready to use them immediately. Frozen raspberries won’t work for this recipe.
- Different Types of Chocolate: You can use milk chocolate or dark chocolate; my recipe calls for rich dark chocolate because it’s such a perfect balance with the sweetness of the berries. You can use white chocolate but it’s a more delicate melting process. The chocolate must be finely chopped to melt properly. I like to work from a bar for the best chocolate here. You can use chips, but the only chips I recommend are specialty couverture chips or high quality dark chips, such as Ghirardelli dark chocolate chips, 60% or 70% chips.
Expert Tips for Success
Melting the Chocolate. Tempering the chocolate is very helpful here so that the candies are not soft and fudgy. You can do this!
Chocolate Melting Method: I like to use the microwave to melt the chocolate in short increments in a small bowl (a microwave-safe bowl). Temper the chocolate by adding more finely chopped chocolate to the melted chocolate. Allow that to melt at room temperature as you stir occasionally. This is a great way to get a snappy, shiny finish that does not need to be refrigerated to stay solid and cohesive. You can also melt chocolate using a double boiler, which is a heatproof bowl set over a pot with a few inches of steaming hot water. Keep the steam at medium heat and stir continuously until your chocolate is perfectly melted.
Prepping the Raspberries. Ideally you won’t wash the raspberries to make these. Water and chocolate are enemies! They won’t set up properly if the berries have even the tiniest amount of excess moisture in them. You can very gently rub the berries with a clean towel if necessary. Pour the berries out on paper towels to separate them and remove anything that shouldn’t be there! The chocolate-covered raspberry bites are actually clusters of berries. So use a parchment-lined baking sheet (or use wax paper) and place about three raspberries in clusters. These will get covered with chocolate.
Dipping. We’re not dipping per se, but drizzling chocolate over the clusters. A berry is placed on top after the bottom two are coated with chocolate. Use a spoon to spoon the melted chocolate over each cluster, taking care not to allow too much excess chocolate to pool around the berries.
Cooling. Allow the chocolate to cool and harden at room temperature. If they do not harden, not to worry! Place them in the refrigerator and keep them there until right before serving so they harden and stay hard.
Storage
Once set and the chocolate cools, it is best to serve them the same day. Keep the chocolate-covered raspberries on the parchment paper or wax paper at room temp until serving time. After that, store them in the refrigerator. Keep them in the fridge for up to a week or freeze them to create frozen raspberry bites.
Chocolate Covered Raspberries Recipe
Ingredients
- 1 lb chocolate , (dark, semisweet, or milk)
- 3 pints raspberries, as fresh as possible
Instructions
- Line two sheet pans with waxed paper. Place berried in rows in sets of two berries, to be covered with chocolate. Set aside a bowl of berries for placing one on top of each chocolate later.
- Heat an inch or so of water in the bottom of a double boiler. Make a double boiler by fitting a metal pan over a sauce pan, being certain that the water in the sauce pan below does not touch the bowl.
- To temper the chocolate, some of it will be slowly heated, then cooled with more chocolate. Finely chop the chocolate. For a double boiler method: Place 2/3 of the chocolate in the top of the double boiler over low heat. The water should be barely simmering. Melt the chocolate very slowly, stirring occasionally with a heat-proof spatula, until it reaches 110 degrees. For the microwave method, heat in a microwave safe bowl in 30 second increments, stirring after each blast, until almost all melted.
- Remove the bowl from the double boiler or microwave to begin to cool the chocolate. Add a handful of the remaining chopped chocolate every few minutes to the melted chocolate to โseedโ the chocolate and assist in cooling it down (and realign the melted chocolate molecules). This can take 20-30 minutes.
- Using a teaspoon, spoon the chocolate over each set of two berries. Donโt worry if the chocolate doesnโt cover the berries completely. Then place another berry on top of the chocolate-covered two berries.
- Place the sheet pans in a cool, dry spot to set up and harden. Serve the same day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
what if you don’t have a thermometer? any suggestions?
Great question. Many professionals temper chocolate in small amounts without a thermometer, using the feel of the chocolate on their lips to measure the temperature. It takes some experience, but what you’re looking for is a warmth when it reaches temperature, not heat, and then a coolness when the temp drops down, and back up to that warmth where it needs to stay to be in temper.
How good do they look? And you use great chocolate too. I reckon I could eat about 100 of them.
This looks delicious as always! It was fun to see you and your family in HS. Matthew and Peter reported that there were Abouds at sailing camp…nice to see Menzis and Abouds still sailing together! Matthew is actually still there and I may return for regatta weekend. Stay cool!!
Maureen, once again, pushing all the right buttons: chocolate and raspberry is my husband’s favorite chocolate combination!
This sounds so good. I can’t wait to try it!