Dark Chocolate Covered Raspberries
These little sweet treats are synonymous with the Holidays in my family and every year we eat them all December long. They are the absolute perfect balance of tangy, sweet, tart, rich, cold and refreshing. Oh and did I mention delicious too?!
1LB. Good Dark Chocolate
1 Clamshell of Fresh Raspberries
1 Teaspoon Vegetable Oil
Melt Chocolate over a double boiler and add Oil. Place mini foil cups in a mini cupcake tin with Raspberries. Take a small ice cream scoop and cover each cup with chocolate. Place tin in refrigerator until chocolate hardens. Keep cold until time of serving. So simple!