Raspberry Chocolates

1. 1

   You will also need 30 mini cupcake wrappers, 2 piping bags or a washable piping tube, or an empty squeeze bottle. You can just use a spoon, but it will be more difficult.

2. 2

   Gently wash raspberries and set them hole side down on a paper towel to dry. Set aside.

3. 3

   Seperate 30 mini cupcake wrappers and set aside.

4. 4

   Melt milk chocolate chips in the microwave for 1 to 2 minutes. Remove and stir until smooth. Heat longer if needed. Don't add any liquid, it can ruin the consistency. Spoon into a piping bag.

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   Working in batches of one to five at a time (see note below), fill cupcake wrappers about 1/4 to 1/3 full. Place 3 raspberries, hole side down, in each wrapper on top of the chocolate. The wrapper will be triangular instead of circular. Repeat with the remaining chocolate and raspberries. Place on a cookie sheet and cover with plastic wrap. Refrigerate for 30 minutes or until chocolate is set.

6. 6

   Remove from the refrigerator and unwrap each chocolate. Place back on the cookie sheet. Melt white chocolate in the microwave for 1 minute and stir until smooth. Heat longer if needed. Spoon into a new piping bag. Drizzle the white chocolate over the berries in a thin but steady stream, covering 3 or so at a time. Much of the chocolate will end up on the cookie sheet, but the berries will be prettier when the chocolate is drizzled like this. Repeat with the remaining chocolates. Immediately remove from the cookie sheet (see note below) and place on a serving platter. Serve within an hour or two, or refrigerate and use the same day. Remove from the refrigerator at least 30 minutes before serving.

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   Notes:

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   You fill the wrappers with milk chocolate in batches because if all the wrappers are filled at the same time, the chocolate hardens a bit and it's harder to place the raspberries where you want them.

9. 9

   Too much chocolate overpowers the raspberries. Too little chocolate won't hold the berries well, and won't taste as good. Filling the wrappers about 1/4 to 1/3 full is just the right amount.

10. 10

    The white chocolate hardens pretty quickly. If the raspberry chocolates aren't moved quickly, the chocolate will break off when you lift them from the cookie sheet.

11. 11

    These don't keep well because the berries don't refrigerate well overnight. They aren't nearly as pretty and don't taste very fresh.

* Per serving · 4 servings · Values may vary.