ORIGINAL RECIPE: Pinterest*
TIMING: 10 minutes
DIFFICULTY: Fairly easy
TOOLS: A heavy-bottomed sauce pan or a glass dish and a microwave
COOK TYPE: Stove top or microwave
HEALTH: As far as fancy finger foods go, you are a real winner with these. They are easy, they impress, and they are good for you (dark chocolate and fresh fruit). And as one woman pointed out, you can keep these in the freezer for in-the-moment chocolate craving satiators.
EXPERIENCE: Still looking for finger foods for my daughter’s eleventh fashion birthday party, and these looked perfect. But, as a Pinterest creation, I was dubious about the simplicity.
But they totally worked.
They really had to be made last-minute to keep the berries fresh (or they could be frozen and served in the summertime or with ice cream). And they go really fast because, well, raspberries are super small. But they were cute and tasted great.
NOTES: I would suggest making a few pints. You probably would not have to increase the chocolate, at least not much.
Sprinkle lightly with flaked salt (like Maldon sea salt) for a touch of sophistication.
- Place at least 1 pint cleaned and dry raspberries into a muffin or mini muffin tin, using the shape of the cups to keep them upright and snug, with the hole at the top of each one exposed. Set aside.
- Melt/temper 1/2 cup semi-sweet, dark, or dark melting chocolate. You can do this by zapping in a glass bowl in the microwave for 30 second increments and stirring with a spatula in between, or you can use a double boiler or a heavy-bottomed sauce pan over very gentle heat. You want the chocolate to be nice and smooth.
- Immediately, transfer the chocolate into a small zipper-top bag (or a piping bag with a very small tip). Cut a teeny tiny hole in the bottom corner and pipe chocolate into the raspberries.
- Let the chocolate set, then arrange on a platter and serve.
Serve with other finger foods at a soiree, with champagne for an aperitif, or frozen with ice cream.
*Recipe changed from the original.