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Dark Chocolate Filled Raspberries with Coconut

Looking for a simple, healthy dessert? These 3-ingredient dark chocolate filled raspberries with coconut are so easy, but taste luxurious!
Prep Time 10 minutes
Cook Time 2 minutes
Freezing Time 5 minutes
Total Time 17 minutes
Course Dessert, Snack
Cuisine American
Servings 25 raspberries

Ingredients
  

  • 6 oz raspberries
  • 1/2 cup dark chocolate chips (or chopped dark chocolate bar)
  • 1/4 cup shredded coconut (unsweetened)

Instructions
 

  • Wash and dry raspberries thoroughly. (Flip the raspberries upside down on a paper towel to drain the centers.)
  • Melt the chocolate chips. Place in a microwave-safe bowl (glass recommended) and microwave in 30 second intervals at 50% power, stirring between each interval, until chocolate is smooth.*
  • Spoon melted chocolate into a heat-safe plastic zippable bag or piping bag**. Close the bag, making sure to remove any air, and squeeze the chocolate toward one corner of the bag. Set aside.
  • Place muffin liners in a muffin tin. Stand 4-5 raspberries upright in each well, close enough together that they're touching.
  • Using clean scissors, cut a small piece off the corner of your plastic bag. (If using a piping bag, just use a piping tip). Fill each raspberry's center with melted chocolate by lightly squeezing the bag.
  • Chill in the freezer for 5 minutes, until chocolate centers are set. (Leave the bag of melted chocolate on the counter for later.)
  • Remove raspberries from the freezer. On a piece of wax or parchment paper, lay each raspberry on its side, leaving a little room in between each berry.
  • Using your ziploc/piping bag, pipe the leftover melted chocolate over the raspberries with your preferred design. Before the chocolate has a chance to set, sprinkle shredded coconut over the tops of each raspberry.
  • Enjoy right away, or refrigerate for later!***

Notes

*You can also use a double boiler to melt the chocolate, if you prefer. Bring water barely to a simmer in a pot or saucepan, then place chocolate in a heat-safe bowl and place the bowl on top of the pot/saucepan. Stir frequently. The steam from the water will slowly melt the chocolate. (Be sure the bowl doesn't touch the hot water, or the chocolate may overheat.)
**I used a "freezer" quart-sized bag. The bag's packaging should say whether it can withstand any heat. (We're only putting the melted chocolate in the bag, not using it to cook with, so it doesn't need to be super heavy-duty. The melted chocolate should only get up to 120-130 degrees F at its highest point, and it'll be cooled a bit by the time you put it in the bag.)
***Storage Tips: Store in the refrigerator in an airtight container, on sheets of wax or parchment paper. These should keep for 2-3 days in the fridge, but are best enjoyed at room temperature.
Keyword bites, dark chocolate, fruit