Creamy Raspberry Chocolate Bark
A luscious and easy-to-make dessert combining rich dark chocolate with a creamy white chocolate and fresh raspberry swirl, perfect for gifting, entertaining, or a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 1 hour 42 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz (225 g) dark chocolate (bittersweet)
- 6 oz (170 g) white chocolate
- 1 cup (125 g) fresh raspberries (or thawed frozen raspberries)
- 1/4 cup (60 ml) heavy cream (or full-fat coconut milk for dairy-free)
- 2 tbsp (15 g) powdered sugar
- 1 tsp (5 ml) lemon juice
- 1 tsp (5 ml) vanilla extract
- Pinch of sea salt
- Optional: 1/4 cup (30 g) toasted almonds or pistachios
- Optional: Freeze-dried raspberries for topping
Instructions
- Prep your workspace: Line a 9×13 inch baking sheet with parchment paper or a silicone baking mat. Wash and pat dry raspberries if fresh.
- Make the raspberry swirl: Purée raspberries with powdered sugar and lemon juice in a blender or food processor until smooth. Strain to remove seeds if desired. Stir in vanilla extract and set aside. Add water if too thick.
- Melt the dark chocolate: Using a double boiler or microwave in 20-second bursts, melt dark chocolate until smooth. Stir frequently. Remove from heat and add a pinch of sea salt.
- Spread the dark chocolate: Pour melted dark chocolate onto the prepared baking sheet and spread evenly to about 1/4 inch thickness.
- Melt the white chocolate with cream: Gently melt white chocolate with heavy cream over a double boiler until creamy and combined.
- Combine and swirl: Dollop spoonfuls of raspberry purée over the white chocolate mixture and gently fold with a skewer or toothpick to create a marbled effect.
- Layer the creamy mixture: Spoon the white chocolate-raspberry mixture over the dark chocolate layer and spread evenly.
- Chill the bark: Refrigerate the baking sheet for at least 1 hour until set and firm.
- Break into pieces and serve: Lift bark from parchment and break into irregular chunks. Store leftovers in an airtight container in the fridge.
Notes
Melt chocolate gently to avoid scorching. Strain raspberry purée to reduce seeds and moisture for a firmer bark. Use a toothpick for delicate swirling. Thin layers chill faster and give a satisfying snap. Store in airtight container in fridge up to two weeks or freeze up to three months.
Nutrition
- Serving Size: 1 piece (about 30 g)
- Calories: 150
- Fat: 10
- Carbohydrates: 12
- Fiber: 2
- Protein: 2
Keywords: chocolate bark, raspberry dessert, creamy chocolate, easy dessert, homemade chocolate bark, holiday treat, potluck dessert