These mouthwatering raspberry chocolates have a luscious, melt-in-your-mouth texture. The flavor combination of raspberries and dark chocolate is so delicious. These simple but decadent confections are a must try.
What to serve with these raspberry chocolates
If you’re making these treats for a party and would like another simple option to add to the dessert table, try these chocolate truffle cups with peanut butter and sea salt. They’re easy to prepare and delicious.
Ingredients and substitutions
I prefer to use dark chocolate when making these raspberry chocolates, but you can substitute any type of chocolate you prefer. Or to make things even easier, you can use chocolate chips and skip the chopping altogether.
This recipe works best with fresh raspberries, but you can substitute frozen raspberries if you prefer. If using frozen, be sure to thaw the raspberries and drain any liquid they release before adding them to the food processor or blender.
How to make them
Start by adding the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat. Next you’ll add the melted dark chocolate along with 2/3 cup fresh raspberries to a food processor or blender.
Blend until smooth.
Divide the chocolate raspberry mixture evenly into a mini muffin pan with 12 spots lined with mini paper baking cups.
Press one fresh raspberry into the center of each portion of the chocolate raspberry mixture (optional).
Place the pan in the fridge to chill for at least 60 minutes before serving.
Storage
Store these raspberry chocolates in an airtight container in the fridge for up to three days.
More easy recipes with fruit and chocolate
- These chocolate covered pears make lovely homemade gifts for any occasion.
- These chocolate dipped oranges are bursting with citrusy flavor.
- These chocolate grapes are a tasty, budget-friendly treat.
Raspberry Chocolates Recipe
Equipment
- Mini muffin pan
- Mini paper baking cups
Ingredients
- 1 1/3 cups chopped dark chocolate (or substitute any type of chocolate you prefer)
- 2/3 cups fresh raspberries
- Optional topping: 12 additional raspberries
Instructions
- Add the chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
- Add the melted dark chocolate along with 2/3 cup fresh raspberries to a food processor or blender, then blend until smooth.
- Divide the chocolate raspberry mixture evenly into a mini muffin pan with 12 spots lined with mini paper baking cups.
- Press one fresh raspberry into the center of each portion of the chocolate raspberry mixture (optional).
- Place the pan in the fridge to chill for at least 60 minutes before serving.
Notes
- Store these raspberry chocolates in an airtight container in the fridge for up to three days.
Nutrition
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- These vegan mint chocolates are a delicious and refreshing after-dinner treat.
- These chocolate dipped fruit recipes are perfect if you’re in the mood for a lighter dessert.