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–+ servings
chocolate covered raspberry sliced in half

Chocolate Covered Raspberries

5 from 8 votes
These easy chocolate covered raspberries are a perfect balance of sweet and tart flavor. Juicy raspberries are coated in creamy white chocolate, dipped in rich dark chocolate, and frozen for a perfect 15-minute dessert. They're my favorite Tru Fru copycat recipe! Enjoy them as a post dinner snack or special Valentine's day treat.
Top Tip: Make sure your raspberries are completely dry before dipping—any moisture will prevent the chocolate from sticking!
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Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Servings: 6 servings
Author: Molly

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 seconds 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 3 months.
    8 ounces dark chocolate

Recipe Equipment

Microwave-safe bowl
Parchment-line baking sheet

Notes

Other Fruit: You can swap the raspberries for another berry like strawberries or blueberries. Bananas, cherries, and oranges are also delicious treats dipped in chocolate!
White chocolate. White chocolate melting wafers melt really well. You can also use white chocolate chips or a white chocolate baking bar (Ghiradelli is my favorite).
Dark Chocolate. You can use dark chocolate chips or chopped dark chocolate bar. Hu Kitchen and Lily's heave less sugar content. Semi-sweet chocolate is another great swap.
To Store: transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months. Enjoy from frozen.
Dairy-free: use dairy-free white chocolate like Pascha.

Nutrition

Serving: 0.25cups | Calories: 347kcal | Carbohydrates: 38.4g | Protein: 4.1g | Fat: 20.3g | Cholesterol: 7.7mg | Sodium: 28.9mg | Fiber: 6g | Sugar: 29.6g | Vitamin C: 15mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!