When summer rolls around, these babies are in high demand! Frozen chocolate-covered raspberries are the summer snack you’ve been waiting for. They are cold, refreshing, juicy and just a little sweet.
These come in bite-size and are the perfect treat to have on hand throughout the warmer months. The contrast between the juicy, tangy fruit, the sweet white chocolate and the bitterness of the dark chocolate is beautiful.
The recipe is simple and straightforward. All you need are the freshest raspberries you can find, white and dark chocolate and some coconut oil. First, freeze the raspberries so as to make them less fragile for the coating. Then, coat them first with white chocolate, and after another round in the freezer, with dark chocolate. That’s all! You can keep these in your freezer for up to 3 weeks.
Lay back and enjoy this simple, yet special, treat.
FROZEN CHOCOLATE-COVERED RASPBERRIES
INGREDIENTS
Frozen Chocolate-covered Raspberries
- 100 g fresh raspberries
- 100 g white chocolate
- 120 g dark chocolate
- 4 tbsp coconut oil
INSTRUCTIONS
Frozen Chocolate-covered Raspberries
- Wash fresh raspberries, carefully patting them dry completely with a paper towel. Spread raspberries out on a fine-meshed baking grate and put them in the freezer for 30 minutes to make them less fragile for the coating.
- Slowly, melt the white chocolate over a water bath or in short intervals in the microwave until it’s melted enough to drizzle over the raspberries. Add 2 tablespoons of coconut oil and mix. Fit a piping bag with a very small nozzle of approx. 2mm (0.08 inches) and fill it with the chocolate. Take the raspberries out of the freezer, and place parchment paper under the baking grate to collect the excess chocolate used for drizzling. Carefully, drizzle the white chocolate over each raspberry individually, making sure that the entire surface is coated with chocolate. If you prefer to dip the raspberries in the chocolate instead of drizzling the chocolate over them, then place the chocolate in a small bowl and use a fork to dip each raspberry individually into the chocolate. Next, place them back onto the grate, and put the raspberry grate back in the freezer for 30 minutes to let the chocolate harden.
- Repeat the same process with the dark chocolate. Put the coated raspberries with the baking grate back in the freezer until the chocolate has hardened, for at least 30 minutes, before serving. Serve ice cold.
