Description
Chocolate-enrobed berry gelée delights are elegant, bite-sized treats featuring a smooth, fruity berry gelée center wrapped in rich, glossy dark chocolate. With a jewel-toned interior made from real berries and a satisfying chocolate shell, these treats are perfect for gifting, parties, or a sophisticated dessert tray.
Ingredients
Scale
Gelée Ingredients
- 1 ½ cups mixed berries (raspberries, strawberries, or blueberries)
- ¼ cup water
- 2 tablespoons lemon juice
- ⅓ cup granulated sugar
- 1 ½ tablespoons powdered gelatin (or 2 gelatin sheets)
Chocolate Coating
- 8 oz dark chocolate, chopped
- 1 tablespoon coconut oil or vegetable shortening (optional, for smooth coating)
Instructions
- Prepare the Berry Purée: In a small saucepan, combine mixed berries, water, lemon juice, and granulated sugar. Cook over medium heat for 5–7 minutes, stirring and mashing the berries until they break down. Remove from heat and strain through a fine mesh sieve to remove seeds and pulp, yielding about ¾ cup of smooth purée.
- Bloom the Gelatin: While the purée is still warm, dissolve the powdered gelatin in 2 tablespoons cold water and let it sit for 5 minutes to bloom.
- Incorporate Gelatin: Stir the bloomed gelatin into the warm berry purée until fully dissolved, ensuring a smooth mixture.
- Mold the Gelée: Pour the mixture into a silicone mold or a parchment-lined square dish. Refrigerate for 2–3 hours until completely set and firm.
- Cut or Unmold: Once firm, either cut the gelée into bite-sized squares or unmold individual pieces carefully.
- Melt the Chocolate: Using a microwave-safe bowl or double boiler, melt the dark chocolate and coconut oil (if using) until smooth and glossy.
- Coat the Gelée Pieces: Dip each gelée piece into the melted chocolate using a fork, tapping off the excess chocolate. Place coated pieces on parchment paper to set.
- Chill to Harden: Refrigerate the chocolate-coated gelée for 15–20 minutes, or until the chocolate shell hardens completely.
Notes
- Customize the gelée with any blend of berries or even citrus for different flavors.
- For a softer bite and sweeter finish, substitute dark chocolate with milk chocolate.
- Store the chocolate-enrobed gelée pieces in an airtight container in the refrigerator for up to 5 days.
