Chocolate Raspberries Treat (Print Version)
# Ingredients:
→ Chocolates and Raspberries
01 -
8 ounces of dark chocolate chips or bars
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8 ounces of white chocolate chips or bars
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2 cartons (6 ounces each) of fresh raspberries
# Instructions:
01 -
Line a baking tray with parchment paper or a non-stick mat and set it aside. Gently clean the raspberries with water and use a paper towel to softly dry them, avoiding any squishing.
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Put the white chocolate in a medium bowl that's safe for microwaving. Heat it for 30 seconds at a time, stirring between bursts, until everything's melted and smooth.
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Take a raspberry, dunk it into the melted white chocolate, and use a toothpick to coat it well. Stick the raspberry on the prepared tray using the toothpick. Repeat for every raspberry, then pop the tray in the freezer to set.
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When the raspberries are firm, melt the dark chocolate in the same way as the white chocolate. Stir it till it's smooth and ready for dipping.
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Once the white coating has hardened, dip the raspberries into the dark chocolate using the toothpick method. Lay them back on the tray and chill again in the freezer till everything sets well.
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Enjoy the chocolate-coated raspberries straight from the freezer. Leftovers can stay good in a tightly sealed container in the freezer for up to 90 days.
# Notes:
01 -
Dry raspberries completely first to make the chocolate stick better.