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Chocolate Raspberry Bites Recipe

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4.3 from 43 reviews

Delight in these rich and fudgy Chocolate Raspberry Bites, perfect for bite-sized indulgence. Made with dark chocolate, fresh raspberries, and a touch of cocoa powder, these mini treats combine deep chocolate flavor with a burst of fruity freshness. Ideal for parties, afternoon snacks, or anytime you crave a sweet, elegant dessert.

Ingredients

For the Chocolate Raspberry Bites

  • Soft unsalted butter – for greasing the tins
  • 70 g plain/all-purpose flour
  • 25 g Dutch processed cocoa powder
  • 170 g caster/superfine sugar
  • 100 g dark chocolate (70% cocoa solids), finely chopped
  • 100 g unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 2 large eggs, lightly beaten and at room temperature
  • 30 fresh raspberries

For Serving

  • Icing/powdered sugar – for dusting

Instructions

  1. Preheat the oven: Set your oven to 180°C (355°F) to ensure it reaches the right temperature for baking the bites evenly.
  2. Prepare the muffin tins: Grease mini muffin tins thoroughly with soft unsalted butter to prevent sticking and allow easy removal after baking.
  3. Sift and mix dry ingredients: Sift the plain flour and Dutch processed cocoa powder into a bowl. Add the caster sugar and finely chopped dark chocolate; stir to combine all dry ingredients evenly.
  4. Incorporate wet ingredients: Make a well in the center of the dry mix. Pour in the melted, cooled butter. Add vanilla extract to the lightly beaten eggs and then mix the eggs into the bowl. Stir gently until just combined to avoid overmixing.
  5. Fill muffin tins and add raspberries: Spoon the batter into the prepared tins, filling each about three-quarters full (approximately 3 teaspoons per tin). Gently press one fresh raspberry into the center of each portion.
  6. Bake the bites: Place the tins in the preheated oven and bake for 13-15 minutes. Test for doneness by gently pressing the top—it should feel springy. Alternatively, insert a fine skewer or toothpick; it should come out mostly dry with only a small amount of chocolate clinging to it.
  7. Cool and remove: Remove the bites from the oven and let them cool in the tins for about 10 minutes. Use a palette knife to carefully lift the bites out and transfer them onto a cooling rack to cool completely without sticking.
  8. Serve with a dusting: Once cooled, dust the chocolate raspberry bites generously with icing/powdered sugar for a touch of sweetness and presentation.

Notes

  • Ensure the eggs are at room temperature to help create a smooth batter and better texture.
  • Do not overbake; the bites should be fudgy and moist inside.
  • If you prefer, substitute fresh raspberries with frozen but thaw and drain them well to avoid excess moisture.
  • Use high-quality dark chocolate for a richer, more intense flavor.
  • Cooling the bites partially in the tin prevents breakage, but avoid leaving them to cool completely inside the tins to ease removal.

Find it online: https://justsosavory.com/chocolate-raspberry-bites-recipe/