Chocolate Covered Raspberries Recipe
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For this delightful confection, choose raspberries that are ripe but still firm. If you wish to make a larger quantity, it works best to make and use the chocolate one batch at a time.
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3 ounces semisweet or bittersweet chocolate
2 tablespoons cream
:microwavable bowl or small pan
Sort through the raspberries and grate the chocolate. Line a cake pan or a baking sheet with waxed paper (use a pan that will fit in your refrigerator).
In a microwavable bowl, heat the cream for 10 - 15 seconds, or on the stovetop heat in a small pan until bubbles start to form Add the grated chocolate and stir until mixture is smooth.
Drop a raspberry into the chocolate, turn it with a fork, lift out and place on prepared pan. Don't worry about having every bit of the berry coated with chocolate. Repeat with remaining berries.
Chill until firm. Use within a day or two.
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