I recently learned something very, very important about chocolate.
When you are melting it for dipping (fruit, pretzels, shortbread cookies, etc.) you can add a few tablespoons of Nutella and it will still harden and set up beautifully. Is this not the best news ever? Is your mind not officially blown? All these years, we’ve been eating chocolate covered strawberries, when we could have been eating Nutella chocolate covered strawberries.
Or, in this case, Nutella stuffed raspberries with rainbow sprinkles. Aren’t these the cutest ever?
I created this recipe on a whim last week, as a special treat for Owen. After the great spaghetti frittata fail, I wanted to make something that would be a surefire winner. Also…it takes the adults in my life a lot to get excited about my food sometimes. I cook so much that at this point my new recipes can be sort of par for the course. Unless I say something, Alex or my mom or whomever I’m feeding might not even comment on them at all.
But my 3 1/2 year old? He was so excited about these raspberries that he started giggling when he saw them. I felt like a rock star mom. And food blogger.
In fact, he loved them so much that he didn’t stop talking about them for days. He said he wanted to make more to share with Grandma <heart melting>, and also that he wanted to eat them in a bowl with extra chocolate chips on top (um, no, but I admire your spirit. Also, you are so my child).
Of course, I was more than happy to make these again. These Nutella stuffed raspberry bites are actually a fantastic cooking project for kids. Since you can melt the chocolate in the microwave, there is no actual cooking that needs to be done. Little kids might need some help piping the filling into the berries, but when it’s sprinkle time… I trust they’ll know what to do.
I intended for these to be a special treat just for Owen, but we all loved them. I found myself having one or two after lunch to end the meal. At only 20 calories each, they are the perfect no-guilt treat.
- 1 (6-ounce) package raspberries (about 40 raspberries)
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons Nutella (or other chocolate hazelnut spread)
- Rainbow sprinkles
- Wash the raspberries and arrange them in a single layer on a paper towels to dry.
- Put the chocolate chips in a small bowl and microwave in 30 second bursts, stirring in between, until melted and smooth. Stir in the Nutella and allow to cool slightly. Spoon the chocolate mixture into a small zip-top bag (I used a sandwich bag) and snip off a very tiny tip from one corner.
- Carefully pipe the chocolate mixture into the raspberries. Balance the filled raspberries upright to dry (I did this in a muffin tin, but you could also lean them around the edge of a cake pan). When all the raspberries are filled, sprinkle them with the rainbow sprinkles. Transfer them to the refrigerator until the chocolate is set, about 1 hour. The raspberries are best eaten the same day they are made, but they will keep for up to two days in an airtight container in the refrigerator.