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These chocolate-covered berries are one of my easiest (and most charming!) treats, and my chocolate-filled raspberries have actually been my #1 viral Pinterest pin for almost 10 years! They’re unbelievably delicious, the kind of bite you pop into your mouth and immediately want more!
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Pin ItWhat Makes These Chocolate-Covered Berries So Good
- Just two ingredients: semi-sweet chocolate and fresh berries.
- The chocolate-filled berries look fancy, but they take minutes to make.
- Perfect for topping cheese platters, fruit platter or party dessert boards.
- Naturally gluten-free, kid-friendly, and great for snacking.
- Make-ahead friendly and store beautifully in the fridge. They’re great on a holiday wreath platter!
If you’re looking for more chocolate-covered desserts try my chocolate covered strawberries and chocolate covered pretzel rods!
Ingredients
- 1 Bag Semi-sweet chocolate chips: You can also use dark chocolate or milk chocolate.
- Fresh raspberries: I use organic raspberries and about two 6-ounce ounces. If you wash them, make sure they are fully dry, so let them dry overnight.
- Fresh blueberries: I like the large jumbo blueberries. Also, they have to be dry so the chocolate sticks to the outside.
How to Make Chocolate Covered Berries
- Wash and very thoroughly dry the raspberries and blueberries.
- Melt chocolate chips in a double boiler or microwave in 30-second intervals.
- Transfer half of the melted chocolate to a piping bag and half to a small bowl.
- Pipe chocolate into the center of each raspberry. Dip the blueberries.
- Chill on a parchment-lined sheet 20–30 minutes or overnight!
Eden’s Recipe Tips
Dry berries completely before dipping — chocolate hates moisture!
Add a splash of coconut oil for a shinier finish.
Store in an airtight container in the fridge up to 3 days.
Perfect addition to a charcuterie board or a dessert table.
Want more easy entertaining ideas? Try my cookie decorating party or ice cream sundae bar.
FAQs for Chocolate-Covered Berries
Yes! Dark, milk, or white chocolate all work beautifully. Try pairing white chocolate with berries, like in my lemon white chocolate cookies.
You can freeze them, but the berries soften when thawing. Fresh from the fridge is best — just like my easy apple crisp.
Make them up to a day ahead! They’re excellent for prepping before hosting, especially if you’re also making cocktails for a party or baked goods.
These charming little chocolate-covered berries are one of those effortless desserts that somehow feel magical! Let me know what you think!
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Chocolate Covered Berries
Ingredients
- 16 ounces raspberries
- 6 ounces blueberries, jumbo ones are best
- 12 ounces semi-sweet chocolate chips
Instructions
- Melt chocolate chips until smooth and glossy.
- For raspberries: Pipe chocolate into the center.
- For blueberries: Dip halfway into the chocolate.
- Arrange on parchment-lined baking sheet.
- Refrigerate 30 minutes until set or overnight!
- Serve chilled
Notes
- Make sure the berries are completely dry before dipping. Any moisture will prevent the chocolate from setting.
- If the chocolate thickens, warm it again gently to keep it smooth and glossy.
- Add a teaspoon of coconut oil to the melted chocolate for a shinier finish.
- Chill the berries on a parchment-lined sheet until the chocolate firms up.
- Store in an airtight container in the fridge for up to 2 days.
- Perfect for adding to cheese boards, dessert platters, or simply snacking by the handful.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
