Fresh raspberries are covered in white chocolate then dark chocolate for a bite-sized dessert you wont' be able to resist. If you've eaten the Tru Fru chocolate covered raspberries, you're going to love this healthy homemade version.
Chocolate Covered Raspberries
It's no secret white chocolate and raspberry just go together. They're a match made in heaven. Adding a coat of dark chocolate to adds even more sweet flavor to this simple snack. It's the perfect treat for any weeknight, girl's night or Valentine's Day. Not to mention you're adding a few antioxidants to your diet while enjoying this treat!
- Fresh raspberries: I recommend fresh raspberries because they're plump and juicy!
- White chocolate: any white chocolate melts well so grab chips or a bar! Pascha makes a great dairy free white chocolate! You could also use a white chocolate made with Stevia for lower sugar content like Lily's!
- Dark chocolate: I love using dark chocolate because it's a good balance of bitter to the sweet fruit and it's also naturally dairy free. Use dark chocolate chips or a dark chocolate baking bar.
How to Make Chocolate Covered Raspberries
- Wash the raspberries and gently pat them dry with a paper towel, being careful to not damage or break them.
- Place the white chocolate in a medium, microwave-safe bowl and heat in the microwave for 30 seconds then stir and repeat until it's melted and smooth.
- Use a toothpick to poke the bottom of the raspberry (the closed small end) and dip the raspberry in the melted white chocolate. Do your best to fill the whole of the raspberry with chocolate.
- Place the dipped chocolate on the prepared baking sheet on its side and repeat with all fo the raspberries. When they're done, place the baking sheet in the freezer.
- While they're chilling, melt the dark chocolate the same way you did with the white chocolate. 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.
- Use a toothpick to dip the raspberries in the chocolate because the raspberries are so small and the chocolate can easily cover your fingers.
- Use parchment paper for easy clean up.
- Clear out room in your freezer before you begin. We're freezing an entire sheet pan so it's a great idea to have room before you start.
- Melt your chocolate in increments of 30 seconds to avoid burning.
When the chocolate covered raspberries are completely frozen, transfer them to an air tight container and store them in the freezer for up to one month (if they last that long!).
The best chocolate for dipping is a high quality chocolate (with a large percentage of cocoa butter). If you can find a high quality chocolate bar that's best. However, chocolate chips work too. You might need to add a bit of coconut oil to the chips to help them melt easier.
If your chocolate is too thick, you can add a teaspoon or so of coconut oil to help thin it out.
Yes, you can use chocolate chips! However, chocolate chips were created to keep their shape and withstand the heat, so you may need a little help from the coconut oil. If you're using chips, be careful not to overheat the chocolate and don't forget to heat in increments. Have some coconut oil on stand by if you need it!
More Fruit to Dip
We think chocolate covered raspberries are so delicious, but you can get creative with this method and try dipping more fruit. You could have a variety of these and create a spread for your friends and family too choose from!
- Strawberries (or any other berry)
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 Raspberries Recipes
- Raspberry Coffee Cake
- Raspberry Cream Cheese Pound Cake
- Healthier Valentine's Day Dessert Board
- Raspberry Chocolate Chunk Muffins
Chocolate Covered Raspberries (Tru Fru Copycat)
- 2 (6 ounce) cartons fresh raspberries
- 8 ounces white chocolate bars or chocolate chips
- 8 ounces dark chocolate bars or chocolate chips
- 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.
- Place the white chocolate in a medium, microwave safe bowl and heat in the microwave in 30 seconds increments, stirring between each, until the chocolate is melted and smooth.
- 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. 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 for up to 1 month.
- To store: flash freeze then transfer to a storage container for up to 3 months.
- Dairy free: use a dairy free white chocolate like Pascha