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Mocha Raspberries



  • 12 chocolate-covered espresso beans
  • 12 fresh raspberries
  • 1/4 cup semisweet chocolate chips
  • 3/4 teaspoon vegetable shortening
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  1. Place a chocolate espresso bean in the center of each raspberry.
  2. Melt the chocolate with the shortening.
  3. Roll raspberries lightly in chocolate and set on wax paper to dry.

Yield: 4 servings


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