Description
Delicious raspberry white chocolate hearts and bark, perfect for any occasion.
Ingredients
Scale
- 12 oz white chocolate (chopped or chips, good quality like Lindt or Ghirardelli)
- 1/2 cup freeze-dried raspberries (lightly crushed)
- 1–2 tablespoons extra freeze-dried raspberry bits (for topping)
- 1/2 teaspoon vanilla extract (optional)
- pinch fine sea salt (optional)
Instructions
- Melt 12 oz white chocolate in a microwave-safe bowl in 20-30 second intervals, stirring between each until smooth.
- Stir in 1/2 cup crushed freeze-dried raspberries, 1/2 teaspoon vanilla (if using), and a pinch of salt.
- Spoon mixture into silicone heart molds, filling each cavity about 3/4 full. Tap gently to release air bubbles.
- Sprinkle 1-2 tablespoons extra raspberry bits on top. Refrigerate 20-30 minutes until set.
- For bark: Line a baking sheet with parchment. Pour the raspberry chocolate mixture onto parchment and spread to 1/4-inch thickness.
- Sprinkle with extra raspberry bits. Refrigerate 20-30 minutes until firm, then break into pieces.
Notes
- Ensure to use good quality chocolate for the best results.
- Experiment with the toppings as per your liking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 14g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg