Chocolate Covered Raspberries

Chocolate-Covered Raspberries are so fancy looking, but couldn’t be simpler to make! These pop-able treats are rich and chocolatey with a bright and sweet raspberry center.

Plus, we’re including an (optional) recipe for adding a creamy cheesecake filling that takes these treats to the next level!

Love chocolate-dipped desserts? Try our Chocolate-Covered Caramels, Chocolate-Covered Oreos, or Oreo Balls next!

Chocolate Covered Raspberries

Step aside chocolate-covered strawberries, there’s a new boss in town! Chocolate-dipped raspberries are one of my all-time favorite treats–especially when you add in a creamy cheesecake filling.

The creamy cheesecake- esque filling is completely optional but totally tasty. With the cheesecake filling, the flavors on these raspberries are like Tru Fru® chocolate-covered raspberries. (Which if you haven’t tried those bites of freeze-dried and chocolate-covered goodness, that is something to add to your grocery list stat!)

Chocolate Covered Raspberries Ingredients

• Raspberries: Use the freshest raspberries you can find. Look for plump, firm, bright red berries. Avoid any with soft spots or off coloring. Fresh, not frozen, berries are best for this recipe.
• Melting wafers or high-quality baking bars: Use chocolate made for melting, like good quality baking bars (e.g., Lindt®, or Ghirardelli®) or melting wafers. These are easier to work with and won’t seize up like chocolate chips might. Find them in the baking aisle.
• Oil: Add a little coconut or vegetable oil to thin the chocolate. This makes dipping easier and helps the chocolate go on smoother.

How To Prepare Raspberries For Dipping In Chocolate

1. Start with ripe and fresh raspberries without any soft spots.
2. Wash very gently in cool water and carefully dry with paper towels.
3. Let stand at room temperature for about 30 minutes to ensure the berries are completely dry and aren’t cold from being in the fridge.

How To Make Chocolate Covered Raspberries

Once the raspberries are prepped, it’s time to melt the chocolate and dip. Below are our top chocolate melting tips.

1. Microwave the chocolate in sturdy, heat-safe bowls, not plastic or melamine.
2. To prevent scorching, microwave for 15 seconds at a time, stirring for 15 seconds between bursts. The chocolate continues to melt from residual heat after microwaving.
3. To avoid streaky chocolate-coated raspberries, keep the chocolate from getting too hot.
4. Once most of the chocolate is melted, add some unmelted pieces. The heat from the melted chocolate will melt these pieces and lower the overall temperature, stabilizing the chocolate and giving it a smooth, glossy finish.

How To Decorate Chocolate Covered Raspberries

• Fill with cheesecake filling: Mix cream cheese, sugar, and vanilla for a quick and tasty filling. Transfer to a plastic bag, snip the tip, and pipe into coated raspberries.
• Fill with white chocolate: Melt white chocolate and pipe it into the raspberries. Freeze for a treat similar to Tru Fru!
• Salty-sweet: Sprinkle sea salt flakes for a tasty salty-sweet flavor.
• Topped with more sweets: Add cookie crumbs, graham cracker crumbs, sweetened coconut flakes, candied nuts, crushed toffee, or sprinkles. Add toppings immediately after dipping while the chocolate is still wet so they stick.
• Add a chocolate drizzle: Use a different chocolate, like white chocolate. Melt, transfer to a plastic bag, snip the tip, and drizzle over the dipped raspberries.

More Raspberry Treats

• Raspberry Fluff with cheesecake pudding mix
• Thumbprint Cookies raspberry almond flavored
• Raspberry Bars with a gooey center
• Raspberry Jello Dessert with a graham cracker crust
• Sparkling Raspberry Lemonade with real lemons

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5 from 4 votes

Chocolate Covered Raspberries

By Chelsea Lords

Chocolate Covered Raspberries are so elegant and surprisingly easy to make, the perfect bite-sized treat!

Prep Time: 20 minutes minutes

Setting Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 50 raspberries

Equipment

• Sheet pan lined

Ingredients 

USMetric

 

1x2x3x

• ▢ 3/4 cup chocolate melting wafers see note 1
• ▢ 12 ounces fresh raspberries see note 2
• ▢ 1 teaspoon coconut oil or vegetable oil, optional

Cheesecake Filling

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

Instructions 

• Wash raspberries very gently in cool water and carefully dry with paper towels. Let stand at room temperature for about 30 minutes to ensure the raspberries are completely dry. Don't dip raspberries unless they are completely dry otherwise chocolate will become cloudy or won't stick to the berries.
• Line a large sheet pan with parchment paper, wax paper, or a silicone baking mat and set it aside. If using baking bars, coarsely chop the chocolate. Be patient when melting the chocolate and avoid rapid temperature changes. Do not microwave for too long or too many times; stir the chocolate frequently as it melts. Allow the coated raspberries to harden at room temperature instead of refrigerating or freezing them.
• Add all but 2 tablespoons of the chocolate melting wafers to a large microwave-safe bowl (see note 3). Add 1 teaspoon oil. Microwave for 15 seconds and then stir vigorously for 15 seconds. Continue to do this until the chocolate is melted. Once the chocolate is melted, add the reserved 2 tablespoons of chocolate and stir until it melts (see note 4). Be patient and resist the urge to microwave unless it isn't melting after stirring for a full minute.
• Once the chocolate is fully melted and smooth, gently dip the bottom 2/3rds of the raspberries into the melted chocolate Carefully slide the bottom of the raspberry against the edge of the bowl to remove any excess chocolate. Place the raspberry on the lined sheet pan. Repeat with remaining raspberries. If the melted chocolate is getting too hard to dip, heat it in the microwave for another 15 seconds and remix. You may need to add a 1/2 teaspoon of oil too.
• If you would like to fill your raspberries, use a hand mixer to beat softened cream cheese, granulated sugar, and vanilla extract in a medium bowl until completely smooth. Use a spatula to scrape every bit of this mixture into a plastic bag. Using scissors, cut off enough of the tip to pipe the mixture into raspberries. Pipe the cheesecake filling evenly among all of the raspberries. Leave chocolate at room temperature to harden completely.

Video

Recipe Notes

Note 1: Chocolate chips have stabilizers that prevent smooth melting. For better results, use high-quality baking bars like Baker's, Lindt, or Ghirardelli, or try melting wafers. Choose any chocolate you prefer—milk, semi-sweet, dark, or white.

Note 2: Choose the freshest raspberries available! Look for bright red, firm, and plump berries without any soft spots. I recommend buying a larger container, so you have plenty to choose from in case some aren't in perfect condition.

Note 3: To prevent scorching the chocolate, melt it in very short bursts and stir frequently. The goal is to keep the chocolate warm enough to melt gradually, but not hot; it should reach a smooth, room temperature consistency.

Note 4: Slowly melting chocolate and stirring often prevents streaks by stopping the cocoa butter from rising. Adding unmelted chocolate at the end helps it set with a smooth, glossy finish that won't melt easily on your fingers.

Nutrition: Calories do not include the optional cheesecake filling. With the cheesecake filling each raspberry comes out to be about 34 calories.

Storage: Chocolate Covered Raspberries are best enjoyed the same day. They last 8–10 hours in a cool, dry place before becoming sticky. Avoid refrigerating, as condensation can cause the chocolate to crack.

Nutrition

Serving: 1serving | Calories: 20kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 1g | Sodium: 0.1mg | Fiber: 0.7g | Sugar: 2.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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