If you've ever tried TruFru chocolate covered raspberries, you know how dangerously easy it is to devour the entire bag in one sitting. This copycat chocolate covered raspberries recipe gives you that same sweet , crunchy treat at home using just three ingredients and a little freezer time. And bonus: it's way more budget-friendly than buying those tiny bags at the store!
As a dietitian and a mom, I'm always looking for easy snacks that feel a little special without being fussy. These chocolate covered raspberries are juicy, crunchy, and creamy all in one bite. They live in my freezer for that post-dinner sweet tooth or a midday pick-me-up. Plus, they look fancy enough to add to dessert boards or wrap up as little gifts for Valentine's Day.
Craving more fruit-forward treat recipes? Try my balsamic roasted strawberries, chocolate covered pineapple, or caramel apple bark.
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Why You'll Love This Recipe
- Easy to prep: Just 10 minutes of hands-on time and your freezer does the rest.
- Cheaper than store-bought: Two pints of raspberries and some melted chocolate goes a lot further than an $8 snack bag.
- Feel-good ingredients: Raspberries add a pop of fiber and dark chocolate brings that rich, satisfying bite for a sweet-tooth-approved treat.
Ingredients
These chocolate covered raspberry bites uses just three simple ingredients to recreate that layered TruFru-inspired frozen treat!
- Fresh raspberries: Go for firm, plump fresh berries with no soft spots. The firmer the berry, the better they hold up during dipping and freezing.
- White chocolate melting wafers: This is your first dip. It creates a creamy base layer around the raspberry. I like to use Ghirardelli melting wafers because they melt super smooth and don't need any added coconut oil.
- Dark chocolate melting wafers: After freezing, the white chocolate-dipped berries get coated in dark chocolate for that perfect flavor contrast and crunch.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
You can mix and match based on what you've got on hand or what flavors you like.
- Use frozen raspberries if fresh ones aren't in season. Just take them straight from the freezer and be ready to work quickly since the chocolate will set faster.
- Swap in milk chocolate for the dark chocolate if you want something a little sweeter.
- If you're using chocolate chips, add a little coconut oil (1-2 teaspoons) to help them thin out the chocolate for a smoother coating.
- Add a sprinkle of crushed pecans, toasted coconut, peanut butter drizzle, or sea salt on top for a fun Southern twist.
- Try dipping other fruits like strawberries, blueberries, or banana slices for a fun mix.
- Want to make it festive? Use colored melting wafers or sprinkles for a holiday treat.
How to Make Chocolate Covered Raspberries
Here's how to make your own chocolate coated raspberries in two simple dipping steps.
Step 1: Prep the raspberries by washing them gently and patting them completely dry, then lay them out in a single layer on a parchment-lined baking sheet.
Step 2: Melt the white chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring between each until smooth.
Step 3: Dip each raspberry in the melted white chocolate using a fork or toothpick, letting the excess drip off before placing them back on the parchment-lined tray.
Step 4: Freeze the white chocolate-coated raspberries for about 5 minutes, or until the chocolate is completely set.
Step 5: Melt the dark chocolate using the same microwave method, stirring until fully smooth.
Step 6: Dip each white chocolate covered raspberry in the dark chocolate, allowing the excess to drip off, then place them back on the tray.
Step 7: Freeze the finished chocolate covered raspberries for another 5 minutes, or until the chocolate is fully set.
Step 8: Serve straight from the freezer or transfer them to an airtight container and store in the freezer until ready to enjoy.
Tips For the Best Chocolate Covered Frozen Raspberries
These tips will help your dark chocolate-covered raspberries turn out just right.
- Make sure raspberries are completely dry before dipping. Any moisture will make the chocolate seize and clump together!
- To prevent sticking and make cleanup easier, I like to use silicone baking mats when lining the tray.
- Before you get started, double-check that you have enough room in the freezer to fit your sheet pan flat.
- Don't skip freezing between layers. It helps the chocolate harden quickly and keeps everything neat.
- For cleaner dipping and less mess, try using a fork or toothpick instead of your fingers, allowing the extra chocolate to drip off a little bit before placing the raspberry on the tray.
- Let the raspberries sit at room temperature for about 15 minutes before serving to get the best flavor and texture, just like the Tru Fru bag recommends!
Storage
Keep these tucked away in the freezer so they're always ready when a sweet craving strikes.
- Store them in an airtight container in the freezer for up to 3 months.
- If you're stacking them, add a layer of parchment paper in between to prevent sticking.
- For easy grab-and-go treats, portion them into silicone muffin cups or small freezer-safe bags.
Ready to make your own freezer stash of chocolate covered raspberries at home?
Scroll down to the recipe card to whip up this easy, budget-friendly treat. If you give it a try, tag me @healthdownsouth so I can see your homemade raspberry bites!
FAQ
Yes, but thaw them slightly and pat them dry before dipping. They'll work in a pinch, but fresh raspberries hold their shape better.
They can be part of a balanced snack or treat. Raspberries offer fiber and natural sweetness, while dark chocolate contains antioxidants and that satisfying rich flavor. Like anything chocolatey, portion size matters. These are a great way to enjoy something sweet with a little more nutritional value than your average dessert.
They're best stored in the freezer to maintain their texture, but if you prefer them softer, you can keep them in the fridge for up to 2 to 3 days. Just know the chocolate may start to sweat or soften, and the raspberries can release moisture over time. For the best bite and crunch, the freezer is your best bet.
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Thank you!
Jessie
Chocolate Covered Raspberries
Ingredients
- 2 6 oz cartons fresh raspberries washed and fully dried
- 10 oz white chocolate melting wafers
- 10 oz dark chocolate melting wafers
Instructions
- Prep the raspberries by washing them gently and patting them completely dry, then lay them out in a single layer on a parchment-lined baking sheet.
- Melt the white chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring between each until smooth.
- Dip each raspberry in the melted white chocolate using a fork or toothpick, letting the excess drip off before placing them back on the parchment-lined tray.
- Freeze the white chocolate-coated raspberries for about 5 minutes, or until the chocolate is completely set.
- Melt the dark chocolate using the same microwave method, stirring until fully smooth.
- Dip each white chocolate covered raspberry in the dark chocolate, allowing the excess to drip off, then place them back on the tray.
- Freeze the finished chocolate covered raspberries for another 5 minutes, or until the chocolate is fully set.
- Serve straight from the freezer or transfer them to an airtight container and store in the freezer until ready to enjoy.
Notes
- Make sure raspberries are fully dry before dipping to avoid chocolate seizing.
- If using chocolate chips instead of melting wafers, stir in 1 to 2 teaspoons of coconut oil to help thin the chocolate for easier dipping.
- These will keep well in the freezer for up to 3 months, but they're usually long gone before then.
- Let sit at room temperature for about 25 minutes for a softer bite, just like the TruFru bags says!
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