2teaspoonsavocado oil or coconut oilRefined 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.
Video
Notes
You'll find more expert tips and pictures above!Chocolate OptionsDepending 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 ChocolateOnce 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.StorageStored 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.