My preferred berries over strawberries due to an ideal chocolate:berry ratio, but feel free to swap with your preferred fruit!
Ingredients:
Makes about 1 pint raspberries-
- 3/4 cup heavy cream
- 8 oz semisweet chocolate
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 pint raspberries
Instructions:
- Microwave the heavy cream for ~60 seconds until hot. Add the chocolate and butter, and let it fit for a minute or two to melt. Whisk to combine and then add the vanilla extract.
- Set aside to cool for ~45 minutes until it is no longer hot and firmed up a little.
- Line a baking sheet (or other flat dish) with parchment paper. Dip raspberries in chocolate and set on baking sheet to firm.
- After the chocolate has firmed over an hour or two (longer, if needed), transfer to a container and refrigerate for at least 4 hours before serving. Enjoy!