Raspberry Chocolates Recipe

There’s something irresistibly magical about the combination of rich chocolate and tangy raspberries. These Raspberry Chocolates are a perfect blend of indulgence and elegance, making them an ideal treat for any occasion. Whether you’re gifting them to loved ones, sharing at a gathering, or enjoying a quiet moment of decadence, this recipe is a must-try!

Silky, seedless raspberry cream filling meets a luscious chocolate shell, finished with a sprinkle of crushed freeze-dried raspberries. The best part? They’re easy to make, and they store beautifully!

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Reasons to Love These Raspberry Chocolates

Deliciously Decadent: The combination of dark chocolate and tangy raspberry cream is a match made in heaven.
Simple to Make: With a little time and a few steps, you’ll have stunning homemade chocolates.
Make-Ahead Friendly: These can be prepared in advance for special occasions.
Customizable: Add toppings or adjust sweetness to suit your preferences.

The Taste of Raspberry Chocolates

Imagine biting into a velvety chocolate shell that cracks to reveal a burst of sweet-tart raspberry cream. The richness of the chocolate complements the vibrant fruitiness of the filling, creating a balanced and unforgettable flavor experience. Each piece is a moment of pure bliss!

Ingredients for Raspberry Chocolates

Raspberry Cream Filling

• 1/4 cup maple syrup (Grade A amber for lightest flavor)
• 1 tbsp tapioca starch
• 1 1/2 cups frozen raspberries (5 ounces)
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 1/2 cup coconut oil (room temperature)

Chocolate Candy Cup Shells

• 2 cups semi-sweet chocolate chips (Enjoy Life brand recommended for allergen-friendly options)
• 1 tbsp coconut oil (room temperature)
• Optional: 2 tablespoons crushed freeze-dried raspberries for topping

Tools You’ll Need

• Medium-sized saucepan
• Whisk
• Fine mesh sieve
• High-powered blender
• Double boiler
• Paper muffin liners
• Muffin tin or tray

Step-by-Step Instructions

Make the Raspberry Cream Filling

1. In a medium saucepan, whisk together the maple syrup and tapioca starch until smooth.
2. Add the frozen raspberries and heat over medium-high heat, stirring constantly until the mixture thickens.
3. Remove from heat and whisk in almond and vanilla extracts. Gradually whisk in the coconut oil.
4. Strain the mixture through a fine mesh sieve to remove seeds. Allow it to cool to room temperature.
5. Blend the cooled mixture in a high-powered blender until smooth and silky.

Prepare the Chocolate Shells

1. Melt the chocolate chips and coconut oil in a double boiler over low heat, stirring until smooth. Avoid overheating to prevent grainy texture.
2. Line 14–16 muffin cups with paper liners.
3. Spoon a small amount of melted chocolate into each liner, tilting to coat the bottom and sides about 1/2 inch up. Refrigerate until set (about 10 minutes).

Assemble the Raspberry Chocolates

1. Add 1 tablespoon of raspberry cream filling to each chocolate shell.
2. Spoon melted chocolate over the filling, ensuring it is fully covered. Tilt to evenly distribute the chocolate.
3. Sprinkle crushed freeze-dried raspberries on top for decoration (optional).
4. Refrigerate until completely set (2–3 hours).

Tips for Success

• Smooth Blending: Blend the raspberry filling thoroughly to emulsify the coconut oil for a silky texture.
• Avoid Overheating Chocolate: Melt chocolate gently to keep it smooth and shiny.
• Make Ahead: Store in the fridge for up to a week or freeze for up to three months.

What to Serve with Raspberry Chocolates

Pair these with a hot cup of coffee, a glass of red wine, or a fresh fruit platter. They also shine on a dessert table alongside other sweet treats like Blueberry Pastry Rings or Chocolate Marshmallow Fudge.

Storage Instructions

Keep Raspberry Chocolates in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze them and thaw as needed for up to 3 months.

Frequently Asked Questions

Can I use fresh raspberries instead of frozen?
Yes! Fresh raspberries work just as well, but you may need to adjust cooking time slightly.

What if I don’t have tapioca starch?
You can substitute cornstarch or arrowroot powder in equal amounts.

Can I use white chocolate instead?
Absolutely! White chocolate pairs wonderfully with raspberries for a sweeter twist.

Conclusion

Making these Raspberry Chocolates is an experience as rewarding as enjoying them. With their rich flavors and elegant presentation, they’re perfect for sharing or savoring on your own. Why not try them this weekend?

Looking for more sweet inspiration? Check out our No-Bake Chocolate Bourbon Balls or Chocolate Marshmallow Fudge.

If you try this recipe, leave a review below or share your creations on Pinterest. We’d love to see your delicious results!

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