Keep Frozen Chocolate Covered Raspberries in your freezer, and you're minutes away from a healthy, low-carb dessert or snack.
Like our clusters of chocolate-covered blueberries, it's an easy-to-make chocolate-covered fruit that you can make and store in the freezer or refrigerator.
We lay out all the coating options below, including our favorite sugar-free dark chocolate chips that turn this into a keto-friendly dessert with only 1 gram of sugar per serving.
While we didn't dip them in white chocolate as the Tru-Fru bags sold at the grocery store do, you certainly can, and we'll tell you how!
You'll need just three 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 flavor, then make sure it's refined. We used avocado oil for the berries pictured. Canola oil will also work.
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 on which type you use. We used chocolate chips with no added sugar.
- Dark chocolate has a high cocoa content (and antioxidants), making 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 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. 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 an oil depending on the brand of chip used.
Note: You can use chocolate chips or squares of chocolate for this recipe. If using squares, break them into smaller pieces to make the melting process easier.
Here's how to make frozen chocolate covered raspberries:
- Rinse raspberries, gently pat away water and allow them to thoroughly dry.
- Tip: Spread them on a dishcloth and let them air dry while you get everything 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.
- Place chocolate chips in a microwave-safe bowl along with the oil of your 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 on the wattage of your microwave.
- Tip: Use a small bowl that 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.
- Line a baking sheet with wax or parchment paper. To dip each raspberry, hold it open-side up between your fingers and submerge 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 messy, especially the first time, so plan accordingly. I placed the raspberries open-side down. Another option is to lay them on their sides.
- Place the baking sheet in the freezer for about 10 minutes. The chocolate takes very little time to set, especially if the coating is not too thick. Once it's firm to touch, 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, let it defrost for about 10-15 minutes first.
Frequently Asked Questions
Since this recipe is for frozen chocolate covered raspberries, it is unnecessary. However, if you want a shiny finish that will hold up well outside refrigeration, use melting wafers or check out how The Kitchen tempers chocolate without a thermometer.
Yes, you can! Once you dip the raspberries in white chocolate, let them set in the freezer. Next, dip them into dark chocolate and allow them to set again.
They will be hard and less tasty enjoyed frozen. So instead, lift them out for 10 to 15 minutes first.
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 may stick together when they are piled on top of each other!
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
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Frozen Chocolate Covered Raspberries
- 6 ounces fresh raspberries to yield about 30 firm berries
- ½ cup sugar-free dark chocolate baking chips or 80 grams of chocolate
- 2 teaspoons avocado oil or coconut oil Refined coconut oil will help the coating set nicely. Any neutral cooking oil will work, including canola oil.
- Gently rinse raspberries, pat away water, and let them thoroughly dry. Spread them out on a dishcloth and allow them to air dry while you get everything else together. Remove berries that aren't firm for another use. There are about 37 berries in a 6-ounce container.
- Place chocolate chips in a microwave-safe bowl along with the cooking oil. Cook on high for 30 seconds and then stir. Heat and stir at 30-second intervals or until chocolate easily spoons from the bowl. It generally takes about 1 minute, but the timing will vary depending upon the wattage of the microwave.
- Line a baking sheet with wax or parchment paper. To dip each raspberry, hold it open-side up between your fingers and submerge it ⅔ of the way into the chocolate. (see picture in technique section.) Allow excess chocolate to drip off. Turn the raspberry over and place it on a baking sheet lined with parchment paper.
- 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.
- When you're ready to enjoy a frozen chocolate covered raspberry, allow it defrost for 10-15 minutes first.
I'm so glad I discovered this recipe! I was able to find Lily's chips at the grocery store and they are amazing! I'm going to have to order the white chocolate ones. I used coconut oil and the coating was firm. I've been having a few each ever since.
I'm so glad you enjoyed them! I haven't been able to find the white chips locally either. But, totally worth ordering!
Recipe looks great and I am going to be trying to dip frozen raspberries in chocolate and re-freeze. We have just finished a bag of frozen dipped raspberries purchased in Costco and we ate them from frozen and they were lovely.