CHOCOLATE AND RASPBERRIES WITH PISTACHIO DELICIOUS QUICK SNACK
The chocolate-covered raspberries with pistachio interior are a super simple, super delicious, and truly chic dessert to present on the table.
A fresh and easy-to-prepare summer dessert that basically only requires assembling different ingredients, perfect as a low-calorie sweet snack or as a buffet dessert.
An incredibly easy recipe for which you could even get your kids involved: you just need to insert a whole pistachio into each raspberry and then dip them in chocolate melted in a double boiler, a few minutes to let them set, and these CHOCOLATE RASPBERRIES AND PISTACHIOS are ready to be enjoyed!
I used dark chocolate, and for some palates, since there is no added sugar in this dessert, they might seem not sweet enough. In this case, you can replace the dark chocolate, but if the chosen chocolate is of good quality, it shouldn’t be necessary.
The perfect dessert to serve during the summer, which despite its simplicity can become a show-stopping dessert capable of capturing guests’ attention.
Try these PISTACHIO-FILLED CHOCOLATE RASPBERRIES, if they went viral on the web there must be a reason!!!
Oh, and remember to provide wooden skewers or toothpicks to stab them with when you bring them to the table.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 244.10 (Kcal)
- Carbohydrates 14.24 (g) of which sugars 3.27 (g)
- Proteins 6.25 (g)
- Fat 19.04 (g) of which saturated 6.63 (g)of which unsaturated 11.52 (g)
- Fibers 7.24 (g)
- Sodium 4.58 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 32 raspberries
- 3.5 oz dark chocolate
- 32 pistachios
- 1 tbsp sunflower oil
Tools
- Bowl
Steps
Break the chocolate into pieces, place it in a bowl, and melt it in the microwave in short “bursts” of 10 seconds, stirring constantly every 10 seconds. Once melted, add 1 tbsp of sunflower oil and stir until you obtain a homogeneous mixture. Set aside to cool slightly.
Wash the raspberries, gently pat them dry with a paper towel, then fill them by inserting a whole pistachio into each raspberry. If you have time, put them in the freezer for 10 minutes before dipping them in chocolate so once covered they solidify faster. Otherwise, proceed immediately with glazing: using a fork or toothpick, dip the raspberries into the chocolate, allowing excess to drain off. Transfer the raspberries onto a small baking sheet lined with parchment paper and place them in the fridge for 10 minutes to set.
NOTES AND VARIATIONS
RASPBERRIES Following the same procedure, you can replace the Raspberries with Blackberries or also use strawberries, but in this case, you will have to create a hole to insert the pistachio with a pointed knife.
CHOCOLATE I used dark chocolate because I love the contrast between the sweetness of the raspberry and the bitterness of the dark chocolate, but if you prefer milder flavors, you can easily replace it with milk or white chocolate.
PISTACHIO No substitutions are provided here.
PRESENTATION IDEAS To make these delicious treats even more inviting, you can serve them garnished with fresh mint leaves and perhaps a dollop of whipped cream.
STORAGE
The chocolate-covered pistachio raspberries should be stored in the fridge, especially in the summer when high temperatures might melt the chocolate. They last up to 2-3 days in a sealed airtight container, as they are extremely delicate and perishable fresh fruit.
