Ingredients
Scale
- 1 cup dark chocolate or semi-sweet chocolate chips
- 1/2 tablespoon coconut oil (optional)
- 1 teaspoon maple syrup or honey (optional)
- 24 fresh raspberries (1–2 per cup)
- Sea salt, for garnish (optional)
Instructions
- Line a mini muffin tin with paper or silicone liners.
- Melt the chocolate in a heatproof bowl using a double boiler or microwave in 30-second intervals, stirring until smooth.
- If using, stir in coconut oil and sweetener for added smoothness and flavor.
- Spoon a small amount of melted chocolate into the bottom of each muffin liner to coat the base.
- Place 1–2 fresh raspberries in the center of each cup.
- Spoon more melted chocolate over the raspberries to fully cover them.
- Tap the muffin tin gently on the counter to level the tops and remove air bubbles.
- Sprinkle a pinch of sea salt on top if desired.
- Chill in the refrigerator for about 30 minutes or until fully set.
- Once set, remove from the tin and store in an airtight container.
Notes
For a creamier texture, add a touch of coconut oil to the chocolate, and consider using room temperature raspberries to avoid condensation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg