5 Ingredients or Fewer

Raspberry chocolate spoons

Author Notes

Purely tempting and sweetly fun —Laura | Lau Sunday cooks

  • Makes 12
  • 200 grams dark chocolate, broken into pieces
  • 24 raspberries
  • 1 mini spoons mould
In This Recipe
  1. Melt the chocolate in a heatproof glass bowl over a saucepan of simmering water to create a double boiler effect. Stir ocassionaly.
  2. Place the spoons mould on a small plate. Remove the melted chocolate from the heat and pour in to mini spoons mould gently.
  3. Finish off by putting a raspberry on top of every spoon, then transfer to the fridge at least 2 hours or overnight.
  4. When they are ready to serve, remove every spoon from the mould very gently so they don’t break. Enjoy!

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