Ingredients
200g good quality dark chocolate
1 cup frozen raspberries
Equipment
- 1 microwave
- 1 spoon
- 1 aluminium foil
Instructions
- Melt chocolate in microwave on medium heat for 1 minute, stir and then cook for another minute on medium heat.
- Stir until smooth and allow to cool slightly. Place a sheet of aluminium foil on a bench.
- Place a raspberry on a spoon and use a second spoon to drizzle melted chocolate over the raspberry.
- Carefully roll chocolate-raspberry ball onto the foil. Repeat until all chocolate is used up.
- Patience is a virtue, consider sitting down for this recipe! Allow to set and then store in the fridge.
- Sneak one as often as possible.
Notes
Tip
Using frozen raspberries sets the chocolate quickly and makes it easier to get neat, round chocolate balls.
Tip
I usually only take out about 10 raspberries at a time so they don’t defrost.
Tip
Fresh or defrosted raspberries tend to collapse under the melted chocolate.
Tip
There is a bit of a knack to getting the chocolate temperature right so you don’t end up with a puddle around each raspberry.
Tip
The first few make for wonderful cook’s treats!
Storage
Store in the fridge.
