Chocolate Filled Raspberries Recipe
Chocolate Filled Raspberries make a delicious, guilt-free treat. These little bite-sized berries are perfect for popping into your mouth when you need a healthy sweet treat.
They are so addictive and everyone loves them. They are perfect for serving at showers, parties, and even at tailgating events. And yes, the are absolutely perfect for Valentine’s Day, too!
You can use whatever type of chocolate you prefer to fill the raspberries. Usually, I prefer to use dark chocolate as it pairs perfectly with the raspberry flavor. But, I go with whatever I have on hand and the mood I’m in when I’m making them. It varies!
Since we love them so much, I usually keep an eye out for raspberries at the market. Whenever raspberries are on sale, I love to grab a few extra pints and fill them with rich, delicious melted chocolate and then pop them into the freezer to flash freeze for a few minutes. Then, I place them all into an airtight, freezer-safe container and store them until I need them. Let me just tell you, they are delicious in the summertime straight from the freezer, too!
To make it easy to fill them, I place a few inside a mini-muffin tin as you can tell in the photograph above. Then, I pour the melted chocolate into a zip top bag and snip just a tiny hole in the bottom corner to make it as mess-free as possible for filling the raspberries.
Then, I just pop the whole muffin tin into the freezer to flash freeze for a bit to set the chocolate.
Here’s my Chocolate Filled Raspberries recipe. Make them soon. You’ll love them!
Chocolate Filled Raspberries
- 1 pint fresh raspberries
- ¼ cup milk or dark chocolate chips
- ½ teaspoon coconut oil
- Place fresh raspberries into a mini-muffin tin to help hold them for ease in filling.
- Heat chocolate chips and coconut oil in microwave safe bowl for 2 minutes on 50%. Stir until smooth. Pour into a zip top container and snip a tiny hole in the bottom corner of the bag. Squeeze the bag to fill each of the crevices of the raspberry with the melted chocolate. Place muffin tin in the freezer for about 15 minutes to set.
- Remove from the freezer and pour into an airtight, freezer-safe container and store in the freezer up to 3 months.
All images and text © Robyn Stone for Add a Pinch
From the Add a Pinch recipe archives. Originally published 2014.