Chocolate Covered Raspberry Petit Fours with Petite Crème Filling

This post was created in partnership with Stonyfield. As always, all opinions are 100% my own.

Graham crackers are coated in bittersweet chocolate, topped with filled raspberries and drizzled with even more chocolate for a simple yet elegant dessert.

Or breakfast.

No judgement here.

I wanted to make a bite-sized dessert that would be sure to impress without taking too much effort, and I knew these beauties would be a big hit.

Chocolate and berries are always a fantastic combination. But chocolate covered berries filled with silky smooth, rich vanilla bean crème?

Come to Mama!

This recipe is super simple, just know that it does take a bit of time to fill the berries.

But it’s oh so worth it. Trust me.

I used my OXO Baker’s Silicone Decorating Bottle Kit to make filling my raspberries a breeze, but it would be simple to do with a regular squeeze bottle, pastry bag or zip-top bag with the tip cut off as well.

These are deliciously messy when first tasted assembled, but after a trip to the refrigerator to firm up, the chocolate is fully set and they’re ready to go!

These would be the perfect Valentine’s Day after dinner treat. I made them to bring to an Oscars party along with Chef Ludo Lefebvre’s Rice Pudding (which was also insanely delicious – stay tuned for that recipe and my party recap!).

These petit fours wowed everyone who tried them! They held up pretty well in the fridge for a few days, too. The graham crackers start to lose their crispness after an extended period in the refrigerator, so the sooner you gobble ’em up, the better.

My toddler was really thrilled that the berries were had a surprise inside. He enjoyed these as an afternoon snack a few times throughout the week. He’s a lucky little guy!

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