Frozen Chocolate Covered Raspberries Recipe

Keep Frozen Chocolate Covered Raspberries in your freezer and you're minutes away from a healthy, low-carb dessert or snack.

Just like our clusters of chocolate covered blueberries, it's an easy to make combination of fruit and dark chocolate that you can make ahead and store in the freezer or refrigerator.

We lay out all the coating options below including with our favorite sugar-free dark chocolate chips that turn this into keto-friendly dessert with only 1 gram of sugar per serving. We didn't dunk them in white chocolate too, like the Tru-Fru bags you can pick up at the grocery store. But, you can!

Jump to:

• The Ingredients
• Chocolate Options
• The Technique
• Frequently Asked Questions
• Storage
• More Easy Desserts with Fruit
• 📋 Recipe

The Ingredients

You'll need just 3 things to make this recipe:

• Raspberries that are fresh and firm
• Chocolate (see discussion on various options below)
• Cooking oil to thin out the chocolate, if necessary. Coconut oil is ideal in this recipe because it helps to firm the chocolate coating. If you like the taste of coconut, use unrefined. If you want a neutral taste then make sure it's refined. We used avocado oil for the berries pictured. Canola oil will also work.

Chocolate Options

Depending upon which chocolate you choose, a little oil may be needed to make it spoonable when heated. The calorie, carb-count and nutritional information will vary depending upon which type you use. We used chocolate chips with no added sugar.

• Dark chocolate has a high cocoa content (and antioxidants) which is what makes it a healthy choice when consumed in small quantities. It's firmer than milk chocolate so we recommend adding oil to make it creamy.
• Sugar-free dark chocolate is perfect when you're watching your sugar content or carbs. We used Lily's dark chocolate baking chips which are sweetened with stevia and erythritol for the dipped berries shown here. It's plant-based too. Add oil.
• Melting wafers are tempered which results in a smooth, shiny finish that sets up firm without refrigeration. We've used Ghiradelli's dark chocolate wafers before. This option is nice if you will serve them right away. Don't add any oil.
• Milk chocolate has milk fats added which is why it's so creamy. You won't need to add oil to this type of chip.
• White chocolate can be used instead of dark OR to make double dipped raspberries. Lily's makes a sugar-free white chocolate baking chip too! You may need to add oil depending upon the brand of chip used.

Note: You can use chocolate chips or squares of chocolate for this recipe. If using squares, break them up into smaller pieces to make the melting process easier.

The Technique

1. Rinse raspberries, gently pat away water and allow them to thoroughly dry.
   • Tip: Spread them out on a dish cloth and allow them to air dry while you're getting everything else together.
   • Note: Be gentle! The best way to rinse raspberries is to place them in a colander and submerge them in water for a few seconds.
2. Place chocolate chips in a microwave-safe bowl along with the oil of choice. Cook on high for 30 seconds and then stir. Heat and stir at 30 second intervals or until the chocolate easily spoons. It takes about 1 minute, but the timing will vary depending upon the wattage of your microwave.
   • Tip: Use a bowl that is small and will be easy to dip into.
   • Note: You can melt chocolate on the stovetop and then transfer it to a bowl for dipping. Be sure to use a very small pot.
3. Line a baking sheet with wax or parchment paper. To dip each raspberry, hold it open-side up between your fingers and dip it ⅔ of the way into the chocolate. Allow excess chocolate to drip off. Turn the raspberry over and place it on a baking sheet lined with parchment paper.
   • Note: It can be a little messy, especially the first time, so plan accordingly. I tried to place these open-side down. Another option is to just place them on the side.
4. Place the baking sheet in the freezer for about 10 minutes. It doesn't take long for the chocolate to set, especially if the coating is not too thick. Once it has set, it's ready to be served or moved to a permanent storage container. (See section on storage below.)

When you're ready to enjoy a frozen chocolate covered raspberry, allow it defrost for about 10-15 minutes first.

Frequently Asked Questions

Storage

Store chocolate dipped raspberries in the freezer or refrigerator in an airtight container. To keep the outsides smooth, don't allow them to touch. They will stick together when they touch!

Store in the refrigerator for about 2 days (depending upon the freshness of the raspberries) and in the freezer for 2 months...if they last that long!

More Easy Desserts with Fruit

• Chocolate Covered Blueberry Clusters
• No-Bake Cheesecake Stuffed Strawberries

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe