 | | Directions |
- Sort through the raspberries and grate the chocolate. Line a cake pan or a baking sheet with waxed paper (use a pan that will fit in your refrigerator).
- In a microwavable bowl, heat the cream for 10 - 15 seconds, or on the stovetop heat in a small pan until bubbles start to form Add the grated chocolate and stir until mixture is smooth.
- Drop a raspberry into the chocolate, turn it with a fork, lift out and place on prepared pan. Don't worry about having every bit of the berry coated with chocolate. Repeat with remaining berries.
- Chill until firm. Use within a day or two.
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Prep Time: 5 minutes
Cook Time: 1 minute
Container: microwavable bowl or small pan
|  | | Ingredients | | - | | 3 ounces semisweet or bittersweet chocolate |
| - | | 2 tablespoons cream |
| - | | 40 raspberries |
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