Ingredients Jump to Instructions ↓

  1. 3 ounces semisweet or bittersweet chocolate -

  2. 2 tablespoons cream -

  3. 40 raspberries

Instructions Jump to Ingredients ↑

  1. Sort through the raspberries and grate the chocolate. Line a cake pan or a baking sheet with waxed paper (use a pan that will fit in your refrigerator). In a microwavable bowl, heat the cream for 10 - 15 seconds, or on the stovetop heat in a small pan until bubbles start to form Add the grated chocolate and stir until mixture is smooth. Drop a raspberry into the chocolate, turn it with a fork, lift out and place on prepared pan. Don't worry about having every bit of the berry coated with chocolate. Repeat with remaining berries. Chill until firm. Use within a day or two.


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