These chocolate raspberry bites are the perfect bite-sized dessert. The juicy raspberries are filled with rich, creamy chocolate ganache and topped off with a minty pop of flavour. So delicious and they're super easy to make, too!
Chocolate raspberry bites are perfect for entertaining since they can be made ahead of time - serve them on a beautiful tray at the end of a dinner party. Everyone will be delighted. They make a special dessert for Valentine's Day as well. I think they would be appreciated at any kind of gathering.
Check out these Japanese candied strawberries for another delicious berry treat.
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Ingredients
- Raspberries - Preferably plump and large in size so that they will hold lots of the chocolate filling.
- Semi-sweet chocolate - Ganache is traditionally made using semi-sweet chocolate.
- Heavy cream
- Fresh mint - Optional for the leaf garnish. On a bundle of fresh mint, look near the top ends for the smallest leaves. Then pinch off the tip with a few of these tiny leaves attached.
See the recipe card below for quantities.
Substitutions
If you're not a big fan of raspberries, you could make this with de-stemmed and hulled strawberries instead.
Instructions
Using a serrated knife cut the chocolate into very thin slices. It is important to make the chocolate pieces small enough to melt properly. Set the finely chopped chocolate into a small, heat-safe bowl that is completely dry (chocolate reacts poorly to water) and set aside.
Heat the cream in a small saucepan over medium heat. Watch it constantly. As soon as it begins to gently simmer around the edges it is ready. Be very careful to not overheat as it can become compromised and separate in the pan. Overheating it could also cause damage to the chocolate, under heating it won't melt the chocolate.
Immediately pour the hot cream into the bowl of finely chopped chocolate. Allow it to sit for 3 minutes.
Stir until all of the remaining little bits of chocolate have melted.
You will be left with a smooth and creamy ganache. You want it to cool and thicken before using it to fill the raspberries. Allow it to come to room temperature, stirring occasionally.
Note: You can stick it in the fridge to speed up the cooling, however, you will need to stir it more often to ensure that it keeps its smooth consistency.
Rinse the raspberries and mint leaves; pat them dry.
Once the ganache has cooled to room temperature and set, pipe it into each raspberry.
Make sure to add enough so that it pops out of the top a bit.
Finally, add the leaves to the chocolate raspberry bites if you are using them. Poke them into the ganache filling.
How to use them
- Eat them as is! These chocolate raspberry bites are absolutely delicious on their own.
- As a topping: They bake beautiful toppings for chocolate desserts, such as chocolate cake, chocolate tarts, or chocolate ice cream. So yummy and beautiful, too.
Equipment
Using cake decorating bags will make piping the ganache into the raspberries quick and easy. If you don't have any, you can use a zip-top bag with the tip of the corner cut off.
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Storage
These can be made ahead of time and stored in the refrigerator. I would recommend using them the same day or the following day, as berries do not tend to stay fresh for long.
Tips for success
- Even the tiniest drop of water can cause melted chocolate to seize up and be ruined. Use completely dry bowls and utensils when working with melted chocolate.
- Ganache is simply made of two equal parts of chocolate and cream. There are just two important things to keep in mind to be successful. The cream has to be hot enough (without compromising it) and the chocolate has to be cut up small enough.
- I used 4 ounces of chocolate with a ½ cup (118 ml) of cream for this recipe. I do not recommend making a smaller batch than this. You don't want to use too little cream and risk over-cooking it and separating in the pan. Having some delicious ganache leftover is never a bad thing. Drizzle it on ice cream, some fruit, or tomorrow morning's pancakes! These blueberry buttermilk pancakes are my absolute fave.
FAQ
Likely the chocolate pieces were too thick or the cream not hot enough. Do not use a microwave to try to melt it. Instead, you can heat it gently and indirectly in a double boiler or in a glass bowl over a saucepan with a bit of water. Make sure that the water isn't high enough to touch the bottom of either the double boiler or glass bowl.
📖 Recipe
Chocolate Raspberry Bites
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 dozen 1x
- Category: Dessert
- Cuisine: American
Description
These chocolate raspberry bites are the perfect bite-sized dessert. The juicy raspberries are filled with rich, creamy chocolate ganache and topped off with a minty pop of flavour.
Ingredients
4 ounces (113g) semi-sweet chocolate
½ cup (118ml) heavy cream
raspberries, preferably large
fresh mint, optional
Instructions
Using a serrated knife cut the chocolate into very thin slices. It is important to make the chocolate pieces small enough to melt properly. Set the finely chopped chocolate into a small, heat-safe bowl that is completely dry (chocolate reacts poorly to water) and set aside.
Heat the cream in a small saucepan over medium heat. Watch it constantly. As soon as it begins to gently simmer around the edges it is ready. Be very careful to not overheat as it can become compromised and separate in the pan. Overheating it could also cause damage to the chocolate, under heating it won't melt the chocolate.
Immediately pour the hot cream into the bowl of finely chopped chocolate. Allow it to sit for 3 minutes.
Stir until all of the remaining little bits of chocolate have melted.
You will be left with a smooth and creamy ganache. You want it to cool and thicken before using it to fill the raspberries. Allow it to come to room temperature, stirring occasionally.
Note: You can stick it in the fridge to speed up the cooling, however, you will need to stir it more often to ensure that it keeps its smooth consistency.
Rinse the raspberries and mint leaves; pat them dry.
Once the ganache has cooled to room temperature and set, pipe it into each raspberry. Make sure to add enough so that it pops out of the top a bit.
Finally, add the leaves to the chocolate raspberry bites if you are using them. Poke them into the ganache filling.
Equipment
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Nutrition
- Serving Size: 1 ganache filled raspberry
- Calories: 22
- Sugar: 1.8 g
- Sodium: 0.5 mg
- Fat: 1.2 g
- Carbohydrates: 2.8 g
- Protein: 0.3 g
- Cholesterol: 1.4 mg
Keywords: ganache filled raspberries, ganache, raspberries
Krystal says
So excited to find this recipe. I am growing raspberries and was looking for ideas.
My mint is ready but raspberries are not so I grabbed some from store.
Will be making these every chance I get.
Asha says
Amazing. I miss having my own raspberry bush. Enjoy 🙂
Shellee says
Delightful. Thanks for the recipe.
Asha says
Thank you 🙂
Paisley says
These display so beautifully. My guest devoured them.
Asha says
Thanks, I'm so glad they were enjoyed.
Penny says
I ate the whole package. Making again to share when hubby gets home. Don't tell.
Asha says
Hahaha your secret is safe here. Thanks!
Terri says
A great treat especially after a big meal.
Asha says
Thank you ❤️
Valerie says
Had a few friends over for a get-together. They were all ooohing and aaahing over these delightful treats.
Asha says
That's wonderful. Thanks for sharing.
Dianne says
These are amazingly delicious.
Asha says
Thank you!
Elly says
Surprised my grand-daughters with these. They loved them.
Asha says
Super cool. Thanks 🙂
Dyana says
Stunning treats.
Asha says
Thanks!
Isla says
Exceptionally delicious
Asha says
Thank you! 🙂
Lorelei says
Great fun to make. Great tasting to eat. Thanks.
Asha says
Thanks for the review 🙂
Nola says
Raspberres are already disappearing from the grocery stores. Season so short.
Managed to find some and so glad I did. These little gems are super tasty.
Asha says
Thanks! Glad you were able to make them 🙂
Nancy says
Raspberries are already getting difficult to find in my area. Glad one store had them so I could make these little gems one more time this year. Thanks you for this delightful treat idea. Will be a fav for years to come.
Asha says
So glad you enjoyed them. They're a favourite here as well.
Wendy says
So easy to make and so good. I made these and piled in center of a cake with white frosting. Masterpiece.
Asha says
That's a great idea. Thanks for the review!
Paula says
My ten year old daughter and I made these little darlings together. We were pleased with the results and enjoyed every one of them. Well we did share with her brother and dad.
Asha says
Thank you, I'm so glad you all enjoyed them 🙂
Paula says
Thank you. These were scrumptous. I made them for my daughter's birthday. Enjoyed by all.
Can't wait until I can make them for company.
Asha says
Thanks, happy that you enjoyed them 🙂
Maria says
These turned out so well and so easy to make. In love with this creation.
I shared some with the other tenants in my apartment building.
Brought a lot of smiles.
Asha says
That's such a lovely share. Thank you 🙂
Rose says
Oh my goodness. These were a hit. I made them for my sister's birthday. Could have tripled the amount and still everyone would be looking for more.
Asha says
That's awesome. Glad they were enjoyed. Thanks for sharing 🙂
Sami says
I made these raspberry treats to go with my daughter's birthday cake. Amazing.
Asha says
Thank you, glad you liked them 🙂