Ingredients
Scale
- 1 pint fresh raspberries
- 8 ounces dark chocolate (70% cocoa or higher), chopped
- 1 tablespoon coconut oil (optional, for smoother chocolate)
- Sea salt (optional, for garnish)
Instructions
- Wash the raspberries gently under cold water and pat them dry with a paper towel. Ensure they are completely dry to avoid seizing the chocolate.
- In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Dip each raspberry into the melted chocolate, making sure to coat it evenly. Allow any excess chocolate to drip off.
- Place the chocolate-covered raspberries on a parchment-lined baking sheet. If desired, sprinkle a small pinch of sea salt on top of each raspberry before the chocolate sets.
- Refrigerate the baking sheet for about 30 minutes, or until the chocolate has fully hardened.
- Once set, serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- For a sweeter variation, use milk chocolate instead of dark chocolate.
- Feel free to drizzle white chocolate over the hardened dark chocolate for a decorative touch.
- Experiment with different toppings like chopped nuts or shredded coconut for added texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 4 raspberries
- Calories: 120
- Sugar: 10g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg