Name: Chocolate Covered Raspberries for Supper
Yield: 50

Chocolate-Covered Raspberries look fancy but are super straightforward to make! These bite-sized treats are rich, chocolatey, and filled with a sweet raspberry center.

I’m also including an skippable recipe for a creamy cheesecake filling to take these treats to the next level!

Overhead image of the cheesecake-stuffed raspberries

Chocolate Covered Raspberries

Step aside, chocolate-covered strawberries—there’s a new favorite in town! Chocolate-dipped raspberries are one of my all-time go-to treats, especially when you add a creamy cheesecake filling.

The cheesecake filling is completely skippable, but trust me, it’s totally worth it. With the filling, these raspberries taste just like Tru Fru® chocolate-covered raspberries.

Overhead image of the chocolate used in this recipe

Chocolate Covered Raspberries Ingredients

Ingredient	What to Know
Raspberries	Choose fresh, firm, bright red berries. Skip any that are soft or dark.
Melting chocolate	Use good baking bars or melting wafers for smooth melting and dipping.
Oil	A small splash of coconut or vegetable oil helps thin and smooth the chocolate.

Quick Tip

Why not use chocolate chips? They don’t melt smoothly because of added stabilizers, which makes the coating grainy and dull. Chocolate bars or melting wafers melt smoothly and give a shiny finish.

Process shots of the Chocolate-Covered Raspberries-- images of the chocolate being melted and the raspberries being dipped in it

How To Prep Raspberries For Dipping

Start with fresh, ripe raspberries without any soft spots.
Gently rinse in cool water and carefully pat dry with paper towels.
Let them sit at room temp for about 30 mins to make sure they’re completely dry and not cold from the fridge.

Process shots-- images of the cheesecake filling being made and added into the raspberries

How To Make Chocolate Covered Raspberries

Once the raspberries are prepped, it’s time to melt the chocolate and dip. Below are our top chocolate melting tips.

Microwave the chocolate in sturdy, heat-safe bowls, not plastic or melamine.
To prevent scorching, microwave for 15 seconds at a time, stirring for 15 seconds between bursts. The chocolate continues to melt from residual heat after microwaving.
To avoid streaky chocolate-coated raspberries, keep the chocolate from getting too hot.
Once most of the chocolate is melted, add some unmelted pieces. The heat from the melted chocolate will melt these pieces and lower the overall temperature, stabilizing the chocolate and giving it a smooth, glossy finish.

Process shots of the Chocolate-Covered Raspberries-- images of the the cheesecake being piped into the center

How To Decorate Chocolate Covered Raspberries

Fill with cheesecake filling: Mix cream cheese, sugar, and vanilla for a quick and tasty filling. move to a plastic bag, snip the tip, and pipe into coated raspberries.
Fill with white chocolate: Melt white chocolate and pipe it into the raspberries. Freeze for a treat similar to Tru Fru!
Salty-sweet: Sprinkle sea salt flakes for a tasty salty-sweet flavor.
Topped with more sweets: Add cookie crumbs, graham cracker crumbs, sweetened coconut flakes, candied nuts, crushed toffee, or sprinkles. Add toppings immediately after dipping while the chocolate is still wet so they stick.
Add a chocolate drizzle: Use a different chocolate, like white chocolate. Melt, move to a plastic bag, snip the tip, and drizzle over the dipped raspberries.

Storage

Can I Make Chocolate-Covered Raspberries The Night Before?

Chocolate-covered raspberries are best eaten the same day they are made. They last about 8-10 hours in a cool, dry place before they start to break down and get sticky. Raspberries ripen quickly outside the fridge.

We don’t recommend refrigerating them because it creates condensation, making the chocolate break apart when you bite into the raspberry.