This recipe is an excellent and easy way to serve raspberries!  Love it!

FROZEN CHOCOLATE RASPBERRY “BOMBS” – serves 4 to 6

3 cups firm but ripe raspberries (about 40 total) 1 cup heavy cream
1/4 teaspoon vanilla extract
1 tablespoon confectioners’ sugar
1/2 pound dark chocolate chips
1/2 cup dark chocolate
covered cacao nibs Fleur de sel

Fill the berries. Lay the raspberries out on paper towels and sort through them, discarding any soft or damaged berries. Whip the cream until soft peaks form, then add the vanilla and confectioners’ sugar. Whip until firm. Using the tip of a paring knife, fill each raspberry with vanilla cream. Then set them out on a tray and freeze for 15 to 20 minutes, until firm.

Coat the “bombs.” Line a flat tray with waxed paper; set aside. Melt the dark chocolate chips in a double boiler (or in the microwave). Using toothpicks to hold the raspberries, dip the berries in the dark chocolate so they are completely coated. Work quickly so the cream doesn’t melt. Allow the excess chocolate to drip off, and then set the berries on the prepared tray. Repeat dipping the berries until a thick coating of chocolate has formed. Remove the toothpicks, and while the chocolate is still soft, sprinkle the berries lightly with cacao nibs and fleur de sel so they stick to the berries. Freeze the raspberries until firm and serve chilled.

**Recipe excerpted from Tyler Florence Fresh.  Copyright © 2012 Tyler Florence.  Published by Clarkson Potter. Reproduced by arrangement with the Publisher. All rights reserved. – See more at: https://goodlifevancouver.com/cooking-classes-at-williams-and-sonoma-south-granville/#sthash.Xph3ghoo.dpuf