Ingredients
The following ingredients have 4 Servings
- ½ pound fresh raspberries (, see note 1)
- 3 ounce dark chocolate (, 70% cocoa content, (90 grams))
- 1 tablespoon heart-shaped sprinkles (, see note 2)
Instruction
- Rinse raspberries under cold running water and place them tip-side-up onto a plate lined with a few sheets of paper kitchen towel. Set them aside.
- Melt chocolate (see note 4) and set aside for later.
- Take each raspberry and get rid of any excess water.
- For fully covered raspberries, dip each raspberry in chocolate, place it onto a tray/flat baking sheet (that you can fit in the fridge) lined with baking parchment and place a few heart shaped sprinkles on top. Two forks work great for dipping and transferring them onto the tray.
- For half-dipped raspberries, hold a raspberry with your fingers and dip half of it in chocolate (any side you like), place on a tray and top with some sprinkles. Repeat with the rest.
- Chill them in the fridge until hard (20-30 minutes should be plenty).
- Enjoy!