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.
Ingredients and substitutions
I prefer to use dark chocolate when making these treats, 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 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 covered grapes are a tasty, budget-friendly treat.
Raspberry Chocolates
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 treats in an airtight container in the fridge for up to three days.