Chocolate Covered Raspberry Clusters

12 pieces





Place the raspberries in a large bowl and mash with a potato masher until smooth.

chocolate-covered-raspberry-clusters Next on a baking sheet lined with parchment paper, add 1 tbsp dollops of the mashed raspberries in clusters 1-2 inches apart. Place the baking sheet in the freezer for about 1 hour or until they firm up or are slightly frozen.


Now for the chocolate, there are 2 ways you can melt it. The best way is the double boiler method:

Take a medium size pot and fill it 1/2 way with water. Bring to a gentle simmer. Place a stainless steel or large glass mixing bowl on top of the pot (make sure the bowl is larger than the pot and the water does not boil over). Add the chocolate chips to the bowl and continuously stir for a few minutes until the chocolate is completely melted.

(NOTE: make sure no water or steam gets into the chocolate or else the chocolate will not melt correctly and you will have to start over with a new batch of chocolate).

The 2nd method is to place the chocolate in a microwave safe bowl and microwave in 20-30 second intervals. Between each interval stir the chocolate for 30 seconds before microwaving again. Repeat the process until the chocolate is melted.

(NOTE: if you try this method, do not rush it the chocolate can burn very easily in the microwave. Take your time and go slow).

After the chocolate is melted stir in the coconut oil as it will give the clusters the shiny finish.

Now dip each cluster in the chocolate so it’s completely covered in chocolate then place back on the baking sheet lined with parchment paper and sprinkle each cluster with a little salt. Repeat the process with the rest of your clusters.

(PRO TIP: Melt the chocolate in small batches and covered the raspberries quickly. The chocolate will cease up from the moisture content. Cover the clusters with separate batches of melted chocolate).


Place the clusters in the fridge for about 2 hours so the chocolate gets hard before serving.





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