1 pint fresh raspberries
1/3 c. semi-sweet chocolate mini chips
½ t. oil
Place fresh raspberries into a min-muffin tin to help
hold upright for filling.
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| This was an incredibly effective way to stabilize raspberries. |
Heat chocolate mini chips and oil in microwave-safe
bowl for 2 minutes on 50% power. Stir until smooth. Pour into a zip-top plastic
bag and snip a tiny hole in the bottom corner of the bag. Squeeze the bag to
fill each of the crevices of the raspberry with the melted chocolate.
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| They mean a TINY hole. Otherwise your chocolate doesn't go far enough. |
Place
muffin tin in the freezer for about 15 minutes to set.
Remove from freezer and pour into an airtight,
freezer-safe container to store, or set out to serve!
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| Cute!!! |
My Rating: 5/5 "So simple but so awesome. Love the freshness of the berries with the decadence of the chocolate."
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