Chocolate filled Raspberries

So this is sort of a head smacking, why didn’t I think of that?? post. It’s such an easy recipe, I’m actually a little embarrassed about posting it but they were REALLY good and I would hate to think of you never trying these because you just simply didn’t think of it.

These came about during crunch hour of planning Jennifer’s bridal shower. We were literally buying the last minute items at Costco the night or two before the shower when I saw the fresh raspberries and a light bulb went off. I looked at Jennifer and said, “why don’t we fill the raspberries with chocolate?”. I mean, it’s genius. And the look on her face confirmed that not only could this be the greatest thing we’ve ever eaten, but also the easiest. I mean, we were already making a shit ton of chocolates for the shower and she did just buy a bag of Ghirardelli chocolate melts…what could it hurt? And if it was too difficult, we scratch the idea (it was an extra, anyway) and just eat the raspberries.

It was a win-win.

So we went back to my house to pre-prep the quiches, make more chocolates and experiment with chocolate filled raspberries. All of which were awesome and amazing. Seriously, go make these now. They are so yummy and they’re fruit so they’re good for you.

  • Raspberries. As many as you can eat in a few days (raspberries only stay good for so long, after all)
  • Chocolate melts. The better the chocolate, the better the taste. You really don’t need that many unless you are making A LOT of raspberries! I say, use what you have at home or if you don’t have any on hand, buy a bag. They come in handy for a quick sweets fix in the middle of the night after the kids go to bed.
  • Piping bag
  • Tall plastic cup

Pour chocolate pieces into piping bag. Again, you do not need a lot. Use only 1/2 cup to start unless you are planning on making chocolates with the left overs. Place piping bag, tip down, into the plastic cup. Heat in microwave on defrost (or 50% heat) for 1 minute. Take the bag out and smoosh the chocolate in the bag. Heat in 30 second intervals, smooshing after each heating, until chocolate is completely melted. Snip off the tip of the piping bag, smaller than the opening of the smallest raspberry. Place tip inside raspberry, squeeze, fill and set aside. Repeat.

See…stupid simple, right? I bet you’re even asking yourself why you never thought of this before. Honestly, I’m a little ashamed it took me this long to think of it.

I did say the next time I do them I want to drizzle chocolate on the outside of them as well.

Enjoy!

by Stephanie

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