If you’ve ever polished off a bag of Trü Frü in one sitting, these are for you. They’re just as good as the store-bought ones, a lot cheaper to make, and you can make a big batch to keep in the freezer.
Table of Contents
Homemade Trü Frü Chocolate Covered Raspberries
The secret to that Trü Frü taste is the two layers. A coat of white chocolate goes on first, then a coat of dark chocolate. White chocolate and raspberry are a classic combo, and the dark chocolate keeps them from being too sweet.
Because they’re frozen, the raspberry inside stays cold and juicy, almost like a little bite of sorbet: Keep them in the freezer for a sweet snack, serve them on a dessert board with my flourless chocolate crinkle cookies or paleo brownies, or make them for Valentine’s Day or girls’ night.
They’re also a fun recipe to make with kids: no baking, just dipping.
Ingredient Notes
You’ll find exact amounts in the recipe card below.
- Fresh raspberries: Pick plump, firm berries that aren’t mushy. Make sure they’re completely dry before dipping, because even a little water can make the chocolate seize.
- White chocolate: Chips or a bar both work, as long as it melts smoothly. For dairy-free, use Pascha. For low sugar, use Lily’s.
- Dark chocolate: It’s slight bitterness balances the sweet white chocolate and tart berries. Most dark chocolate is naturally dairy-free, but check the label.
How to Make Chocolate Covered Raspberries
Before you begin: Wash the raspberries and gently pat them dry them well with paper towels, being careful to not damage or break them.
Step 1. Dip in white chocolate. Gently rinse the raspberries and pat them completely dry, then melt the white chocolate in short bursts in the microwave. Poke a toothpick into the open end of each raspberry and dip it, coating as much of the berry as you can.
Step 2. Freeze until set. Set each raspberry on its side on a parchment-lined baking sheet and freeze until the white chocolate is firm.
Step 3. Dip in Dark Chocolate. Melt the dark chocolate in the same way, then dip each frozen raspberry for a second coat.
Step 4. Freeze Again. Pop them back in the freezer until the dark chocolate is set, then transfer to an airtight container.
Expert Recipe Tips
- Use a toothpick. It keeps your fingers clean and makes dipping so much easier.
- Line your pan with parchment paper for easy cleanup.
- Clear space in your freezer before you start, so the baking sheet fits flat.
- Melt chocolate slowly. Short bursts in the microwave keep it smooth instead of burnt or grainy.
- Let them sit for a few minutes. Take them out of the freezer about 5 minutes before eating so the chocolate isn’t rock hard. This is what I like to do with the store-bought Trü Frü raspberries too!
Recipe FAQs
Once they’re fully frozen, transfer them to an airtight container. They’ll keep in the freezer for up to 1 month.
Yes! Dip them in only dark chocolate or only white chocolate. You’ll just skip the second dip and freeze.
A high-quality chocolate with a high percentage of cocoa butter melts the smoothest, especially a chocolate bar. Chocolate chips work too.
Either it got too hot, or a little water got into it. Make sure the raspberries are completely dry, melt the chocolate in short bursts, and stir in about a teaspoon of coconut oil to smooth it out.
Yes. Chips are made to hold their shape, so they may need a little coconut oil to melt smoothly. Heat them slowly so they don’t burn.
More Fruit to Dip
Use the same method with strawberries or other berries, cherries, bananas, or orange slices.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Raspberry Desserts
- Raspberry Coffee Cake
- Raspberry Cream Cheese Pound Cake
- Healthier Valentine’s Day Dessert Board
- Raspberry Chocolate Chunk Muffins
Chocolate Covered Raspberries
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Ingredients
- 2 (6 ounce) cartons fresh raspberries
- 8 ounces white chocolate bars or chocolate chips
- 8 ounces dark chocolate bars or chocolate chips
Instructions
- Cover a baking sheet with parchment paper or a silpat mat and set aside. Wash the raspberries and gently pat them dry with a paper towel to remove any moisture, being careful to not damage or break them.2 (6 ounce) cartons fresh raspberries
- Place the white chocolate in a medium, microwave-safe bowl and heat in the microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth.8 ounces white chocolate
- Place a raspberry in the white chocolate and use a toothpick to move it around to coat it completely. Poke the raspberry with the toothpick and transfer it to the prepared baking sheet. Repeat the process with each of the raspberries until they're all coated in white chocolate. Transfer the baking sheet to the freezer.
- While they're chilling, melt the dark chocolate the same way you did with the white chocolate. Stir until smooth. When the raspberries and white chocolate are frozen and set, repeat the process with the dark chocolate and place back in the freezer. Freeze until set and serve frozen. Store in the freezer in an airtight container for up to 1 month.8 ounces dark chocolate
Notes
Video
Equipment
- Microwave-safe bowl
- Parchment-lined baking sheet
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How long do we freeze the raspberries
It should only take 10-15 minutes for the chocolate to set!
Do you think this would work with frozen cherries?
Yes it would! Just make sure to use pitted cherries:)