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Can't resist no bake dessert!

Way too easy!⠀


150 raspberries

150g white chocolate melts

150g dark or milk chocolate melts

1. Melt in a water bath the white chocolate

2. Dip the raspberries in the chocolate and place in the freezer until dry

3. Repeat same steps with the dark/milk chocolate

Enjoy and try not to eat them all at once! ⠀

#Tipsbee: Frozen raspberries are easier to handle while dipping them in the chocolates

Use a fork or dipping tools to dip the raspberries completely in the chocolate. If any part of the raspberry remains uncovered, the liquefying fondant will leak out, so it's important to dip the berries carefully and thoroughly.

Cover the baking sheet or dish that you will be using to refrigerate the raspberries with parchment paper, it will be easier to take them off once ready.

If the fondant starts to get too thick, place it back over the water bath to warm it or microwave it with a bit of butter or coconut oil for a few seconds so that it doesn’t get dry.

With the remaining chocolate (if any) place in a zipper storage bag in the fridge for future use.

Take the raspberries out of the freezer a few minutes before eating them to defrost ⠀


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