Print

Chocolate Covered Raspberries Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

Delicious and elegant Chocolate Covered Raspberries featuring fresh raspberries dipped in smooth melted chocolate, with an optional creamy cheesecake filling, perfect for party treats or a sweet snack.

Ingredients

Chocolate Coating

  • 3/4 cup chocolate melting wafers
  • 1 teaspoon coconut oil (or vegetable oil, optional)
  • 12 ounces fresh raspberries

Cheesecake Filling (Optional)

  • 2 ounces cream cheese (full-fat, softened)
  • 4 teaspoons granulated sugar
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare Raspberries: Wash raspberries very gently in cool water and carefully dry with paper towels. Let stand at room temperature for about 30 minutes to ensure raspberries are completely dry. This step is crucial so chocolate will stick nicely and not become cloudy.
  2. Prepare Work Surface: Line a large sheet pan with parchment paper, wax paper, or a silicone baking mat and set it aside. If using baking bars instead of wafers, coarsely chop the chocolate.
  3. Melt Chocolate: Place all but 2 tablespoons of the chocolate wafers into a large microwave-safe bowl. Add 1 teaspoon of oil. Microwave for 15 seconds, then stir vigorously for 15 seconds; repeat this cycle until the chocolate is mostly melted. Add the reserved 2 tablespoons of wafers and stir until fully melted. Avoid overheating or repeated microwaving to prevent burning.
  4. Dip Raspberries: Gently dip the bottom two-thirds of the raspberries into the melted chocolate. Slide the dipped side against the edge of the bowl to remove excess chocolate. Place each berry on the lined sheet pan. If chocolate hardens too much during dipping, microwave for 15 seconds and stir; add 1/2 teaspoon oil if needed.
  5. Prepare Filling (Optional): In a medium bowl, use a hand mixer to beat softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer the mixture into a plastic bag and cut off a small tip to pipe filling.
  6. Fill Raspberries: Pipe the cheesecake filling evenly into the cavity of each raspberry.
  7. Set Chocolate: Leave the chocolate-covered raspberries at room temperature to harden completely; avoid refrigeration or freezing to maintain glossy coating.

Notes

  • Ensure raspberries are completely dry before dipping to prevent chocolate from seizing or becoming cloudy.
  • The optional cheesecake filling adds a creamy contrast to tart raspberries and bittersweet chocolate.
  • Use a silicone baking mat or parchment paper to prevent sticking while chocolate sets.
  • Be patient when melting chocolate to keep it smooth and shiny – avoid overheating.
  • Room temperature setting of chocolate helps maintain the best texture and shine.

Find it online: https://lauracooks.com/chocolate-covered-raspberries-recipe/