Chocolate Covered Raspberries Recipe

chocolate covered raspberries on wax paper

Chocolate Covered Raspberries Recipe

Prep Time: 20

Cook Time: 30

Servings: candies

Calories: 68kcal

Author: Maureen Abood

Choose high quality chocolate and use berries that are very fresh and dry. Eat the candies within a day of making them, and store in a cool, dry place!

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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 “seed” 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. Don’t worry if the chocolate doesn’t 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