Raspberry Chocolates Recipe
These raspberry chocolates have a luscious, melt-in-your-mouth texture. They're delicious and easy to make. The flavor combination of dark chocolate and fresh raspberries is lovely.
Servings: 12
Calories: 120.8kcal
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
Serving: 1Chocolate | Calories: 120.8kcal | Carbohydrates: 10g | Protein: 1.6g | Fat: 8.3g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.5g | Cholesterol: 0.6mg | Sodium: 4mg | Potassium: 152.1mg | Fiber: 2.7g | Sugar: 5g | Vitamin A: 10.4IU | Vitamin C: 2.3mg | Calcium: 16.4mg | Iron: 2.4mg