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