INGREDIENTS
9 ounces (1 1/2 cups) coarsely chopped chocolate or chocolate chips
1 pint fresh raspberries, washed and dried
INSTRUCTIONS
Line a mini muffin tin with paper liners, or spray lightly with non-stick cooking spray.
In a microwave safe bowl, melt the chocolate at 50% power, stirring every minute or so until smooth.
Drop a teaspoon of chocolate into each mini muffin tin, then add 2-3 raspberries. Top with another small
dollop of melted chocolate.
Refrigerate for at least an hour, or until chocolate is firm. Let stand at room temperature for a few minutes before popping the bites out of the mini muffin tin with a knife.
Keep chilled until serving or freeze in an airtight container for up to 3 months.
NOTES
Prep time does not include refrigeration.
Recipe Source: https://www.letsdishrecipes.com/2015/02/chocolate-raspberry-bites.html?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=293281072_8166288_82133
Refrigerate for at least an hour, or until chocolate is firm. Let stand at room temperature for a few minutes before popping the bites out of the mini muffin tin with a knife.
Keep chilled until serving or freeze in an airtight container for up to 3 months.
NOTES
Prep time does not include refrigeration.
Recipe Source: https://www.letsdishrecipes.com/2015/02/chocolate-raspberry-bites.html?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=293281072_8166288_82133
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