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Today is January 28, 2022

Chocolate Covered Raspberries

Breads & Desserts


1 container fresh raspberries
1 container vanilla yogurt
1 12-ounce bag dark chocolate chips
2 teaspoons olive oil


1. Rinse fresh raspberries and pat them dry with a paper towel. Allow them to fully dry before moving on.
2. Cover a small baking sheet with parchment paper.
3. Use a fork, toothpick, or clean fingers to dip each berry into the yogurt to coat. Place each yogurt covered berry onto the parchment. Once all the berries are coated, place in the freezer for 60 minutes until it’s hard..
4. Once the yogurt has hardened, melt chocolate chips with olive oil in the microwave on 30-second intervals, until melted and thin enough to dip or drizzle. If your chocolate gets thick, add an extra teaspoon of olive oil and reheat for 15-30 seconds.
5. Dip each yogurt covered berry into the melted chocolate and place back on the parchment-lined sheet. Continue with remaining berries until they’re all coated. Place back in the freezer until chocolate has set and enjoy.

Berries will last two to three weeks in the freezer. For the best results, take them out of the freezer and let them sit for 3-5 minutes before enjoying. Substitute raspberries for any fresh berry or cherry.


This recipe originally appeared in the February 2021 issue of Today in Mississippi and was included in Rebecca Turner's article "Plated with Rebecca Turner."

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