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Close-up of a hand holding a chocolate raspberry petit four.

Chocolate Covered Raspberry Petit Fours with Petite Crème Filling

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 28 petit fours 1x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American


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


  • 7 graham cracker sheets, broken into quarters
  • 1 (5.3 ounce container) Stonyfield Vive La Vanilla! Petite Crème|
  • 12 ounces fresh raspberries
  • 1 cup bittersweet chocolate chips (I used 60% cacao)


  1. Fill a squeeze bottle, pastry bag or zip-top bag with Petite Crème. Squeeze into the cavity of each raspberry to fill, laying them on their sides afterward.
  2. Place chocolate chips in a microwave-safe bowl. Microwave on high, stirring after every 20-30 seconds, until fully melted.
  3. One at a time, place a graham cracker into the chocolate so that one side gets fully coated. You can use a fork to help pull it out easily. Invert the graham cracker and place onto a tray, chocolate side up. Top with 3 raspberries, filled side right down on top of the melted chocolate.
  4. Repeat with remaining crackers and berries. To finish, use a fork to drizzle the remaining melted chocolate over the tops of the raspberry-topped grahams. Cover and refrigerate until firm, several hours or overnight. Enjoy!


  • Serving Size:
  • Calories: 81
  • Sugar: 5.6 g
  • Sodium: 59.8 mg
  • Fat: 3 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 12.3 g
  • Fiber: 1.8 g
  • Protein: 1.3 g
  • Cholesterol: 0.7 mg

Keywords: stuffed raspberries, vanilla yogurt, chocolate raspberry

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