• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Dinner-Mom

  • Home
  • All Recipes
  • Plan Dinner
    • How to Meal Plan
    • Seasonal Produce Guide
  • About Me
  • Free Sauces Printable
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • Plan Dinner
  • About Me
  • Free Sauces Printable
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Desserts

    Frozen Chocolate Covered Raspberries Recipe

    UPDATED Feb 3, 2021 · PUBLISHED Feb 3, 2021 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Share
    Jump to Recipe
    Bowl of frozen chocolate covered strawberries with recipe title above it.

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

    Bowl with frozen chocolate covered raspberries with a few undipped raspberries too.

    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!

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

    Ingredients

    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.
    Graphic with pictures of ingredients to make the recipe: raspberries, sugar-free dark chocolate chips, oil.

    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 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.

    Technique

    Here's how to make frozen chocolate covered raspberries:

    Graphic of steps to dip raspberries in chocolate. 1-raspberries in colander 2-chocolate being spooned out of bowl 3-fingers dipping chocolate into bowl 4-dipped raspberry on wax paper.
    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Hand holding one dark chocolate dipped raspberry.

    Frequently Asked Questions

    Do you need to temper the chocolate first?

    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.

    Can you layer white and dark chocolate?

    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.

    Can you eat chocolate covered raspberries from frozen?

    They will be hard and less tasty enjoyed frozen. So instead, lift them out for 10 to 15 minutes first.

    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 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

    • Chocolate Covered Blueberry Clusters
    • No-Bake Cheesecake Stuffed Strawberries
    3 raspberries on a napkin with bowl of dark chocolate raspberries and a few plain ones in it.

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📋 Recipe

    Bowl of frozen chocolate covered raspberries with some plain ones mixed in.

    Frozen Chocolate Covered Raspberries

    Keep Frozen Chocolate Covered Raspberries in your freezer and you're minutes away from a healthy, low-carb, keto-friendly dessert or snack.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 servings
    Calories: 98kcal
    Author: Marjory Pilley

    Ingredients

    • 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.

    Instructions

    • 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.

    Notes

    You'll find more expert tips and pictures above!
    Chocolate Options
    Depending upon which chocolate you choose, cooking oil is needed to make it spoonable when heated. Add it to dark chocolate. Milk chocolate and melting wafers do not require added oil. The calorie, carb-count and nutritional information will vary depending upon which type you use. You do not need to use tempered chocolate in this recipe, but you can. For a smooth, shiny finish that doesn't require cooling use melting wafers.
    Variation: Raspberries Dipped in White and Dark Chocolate
    Once you dip the raspberries in white chocolate, allow them to set in the freezer. Next dip them into dark chocolate and allow them to set again.
    Storage
    Stored in an airtight container in the refrigerator for about 2 days (depending upon the freshness of the raspberries) and in the freezer for 2 months. 
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 98kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Sodium: 1mg | Potassium: 43mg | Fiber: 3g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg
    Nutritional and Food Safety Disclaimer

    More Dessert Recipes

    • Two pumpkin chaffles topped with chocolate chips stacked on a plate with a pumpkin and waffle maker behind them.
      Pumpkin Chaffles with Cottage Cheese
    • Chocolate pumpkin cupcakes with pumpkin buttercream frosting topped with green, chocolate and orange sprinkles.
      Chocolate Pumpkin Cupcakes with Pumpkin Buttercream
    • Whipped cottage cheese dessert in a cup topped with chocolate chips with 2 pumpkins behind it.
      Whipped Pumpkin Cottage Cheese Dessert
    • Healthy apple nachos topped with almond butter, granola, chocolate chips, and coconut on a plate.
      Healthy Apple Nachos Recipe
    • Share

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Janet

      February 19, 2021 at 7:31 am

      5 stars
      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.

      Reply
      • Marjory Pilley

        February 19, 2021 at 7:33 am

        I'm so glad you enjoyed them! I haven't been able to find the white chips locally either. But, totally worth ordering!

        Reply
    2. Karen Davis

      October 02, 2021 at 6:27 am

      5 stars
      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.

      Reply

    Primary Sidebar

    Thanks for stopping by! We're sharing easy, healthy recipes. . . many from the Meal Assembly Kitchens we owned. Most are low-carb too! Read more about us here.

    Grab the FREE Low-Carb Sauces Cheat Sheet and get easy, healthy recipes, and tips to be spectacularly organized in the kitchen!

    Popular Recipes

    • Three slices of turkey tenderloin on a plate with cauliflower rice and a fork.
      Easy Baked Turkey Tenderloin
    • Baked Lemon Pepper Chicken Recipe
      Baked Lemon Pepper Chicken Recipe
    • Slices of ground chicken meatloaf on a platter.
      Ground Chicken Meatloaf - Amazingly Delicious Recipe!
    • Frozen cauliflower mash in serving bowl with wooden spoon.
      Frozen Cauliflower Mash - Easy, Creamy Recipe
    • Microwave Corn on the Cob being pulled from husk
      Microwave Corn on the Cob in Husk - No Messy Silk!
    • Crispy Cauliflower Bites in a bowl
      Parmesan Cauliflower Bites - Just 5 Ingredients!
    • Bowl full of roasted cauliflower rice topped with parmesan cheese and parsley
      Roasted Cauliflower Rice from Frozen (or Fresh)
    • Lemony Baked Basa - Quick and Easy!
      Lemony Baked Basa - Quick and Easy!

    Now Trending

    • Whipped cottage cheese dessert cup topped with chocolate chips
      Whipped Cottage Cheese Dessert Cups {Low-carb}
    • Easy Bavette Steak Recipe (Pan-Sear on Stovetop)
    • Two pineapple carrot muffins on a plate with more in a basket behind them.
      Healthy Pineapple Carrot Muffins Recipe
    • Crustless Asparagus Quiche Recipe with Ham
      Crustless Asparagus Quiche {Low-carb, Gluten-free}
    • Keto egg salad in bowl next to spoon and lettuce leaves.
      Keto Egg Salad - Easy 4 Ingredient Recipe!
    • Monterey Chicken Recipe
      Chili's Monterey Chicken Recipe

    Footer

    ^ back to top

    Unsubscribe at any time! Thank you for being part of the Dinner-Mom family!


    Privacy Policy
    Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 The Dinner-Mom