Dark Chocolate Raspberry Flowers
Elegant no-bake chocolate flowers featuring fresh raspberries and dark chocolate, finished with flaky sea salt. Naturally gluten-free and ready in just 30 minutes.
Equipment
- Large microwave-safe bowl
- Parchment paper or silicone baking mat
- Small spoon or offset spatula
Ingredients
- 1 ½ cups dark chocolate chips or chopped dark chocolate, divided
- 36 –48 fresh raspberries about 3–4 per flower
- Flaky sea salt for garnish
Instructions
- Melt the chocolate (first portion): Place 1 cup of the dark chocolate in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each, until smooth.
- Form the chocolate bases: Line a baking sheet with parchment paper or a silicone baking mat. Spoon about 1–2 teaspoons of melted chocolate onto the parchment and spread into small circles, about 2 inches wide.
- Arrange raspberries: Place 3–4 raspberries around the edge of each chocolate circle, points facing out, leaving the center open.
- Drizzle with more chocolate: Melt the remaining ½ cup of chocolate. Drizzle over the raspberries and center of each flower to secure them.
- Finish with sea salt: Sprinkle a tiny pinch of flaky sea salt over each before the chocolate sets.
- Chill and serve: Refrigerate for 15 minutes, or until firm. Peel off the parchment and serve immediately or store in an airtight container in the fridge for up to 3 days.
Notes
Choose firm, dry raspberries for best results
Reheat chocolate in 10-second intervals if it becomes too thick
Store in refrigerator for up to 3 days in an airtight container
For vegan version, use dairy-free dark chocolate chips
Reheat chocolate in 10-second intervals if it becomes too thick
Store in refrigerator for up to 3 days in an airtight container
For vegan version, use dairy-free dark chocolate chips
Tried this recipe?Let us know how it was!