Go Back
Chef Amber

Easy 3-Ingredient Raspberry Chocolate Hearts

Juicy fresh raspberries encased in a snappy dark chocolate shell. A guilt-free, romantic dessert that requires only 3 ingredients and a heart-shaped mold.
Print Recipe
Prep Time 15 minutes
Chill 20 minutes
Total Time 35 minutes
Servings: 15 hearts
Course: Dessert
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

​Fresh Raspberries: Look for small, firm berries that aren't mushy.

​Dark Chocolate: High-quality chocolate chips or a chopped chocolate bar (60% cocoa or higher is best).

​Coconut Oil: Just a teaspoon to help the chocolate melt smoothly and add shine.

​(Optional) Flaky Sea Salt: For a gourmet finish on top.

Method
 

  1. ​Step 1: Wash the raspberries and—this is crucial—pat them completely dry with paper towels. Let them air dry for 5 minutes if needed. Any moisture will ruin the chocolate.
    ​Step 2: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely smooth and glossy. Do not overheat.
    ​Step 3: Place a small dollop of melted chocolate into the bottom of a silicone heart mold. Place a raspberry (pointy side down or cut in half to fit) into the center. Pour more chocolate over the top to cover the berry and fill the mold. Tap the tray gently on the counter to remove air bubbles.
    ​Step 4: Place the mold in the fridge for 20-30 minutes, or the freezer for 10 minutes, until the chocolate is set and firm. Pop them out of the mold and enjoy!

Notes

Nutrition Facts (per serving): Carbs: 5g | Protein: 1g | Fat: 3g