For a dessert that’s both elegant and utterly irresistible, these Chocolate-Enrobed Berry Gelee Delights are the perfect choice! Silky berry-flavored gelée is encased in a glossy chocolate shell, creating a treat that’s as beautiful as it is delicious. Perfect for special occasions, dinner parties, or as a gift for someone you love, these delights will leave everyone impressed!
Ingredients
For the Berry Gelée:
- 1 1/2 cups mixed berries (strawberries, raspberries, or blackberries)
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons unflavored gelatin
- 1/4 cup water
For the Chocolate Coating:
- 12 oz semi-sweet or dark chocolate, finely chopped
- 1 tablespoon coconut oil (optional, for shine)
Equipment Needed
- Blender or food processor
- Fine mesh sieve
- Small silicone molds (e.g., dome or square shapes)
- Double boiler or microwave-safe bowl
- Pastry brush or small spoon
Instructions
- Prepare the Berry Gelée:
- Blend the berries in a blender or food processor until smooth.
- Strain the purée through a fine mesh sieve to remove seeds.
- In a small saucepan, combine the berry purée, sugar, and lemon juice. Heat over medium heat, stirring until the sugar dissolves.
- In a separate bowl, sprinkle the gelatin over 1/4 cup of water and let it bloom for 5 minutes.
- Add the bloomed gelatin to the warm berry mixture, stirring until fully dissolved.
- Pour the mixture into silicone molds and refrigerate for 2–3 hours, or until firm.
- Prepare the Chocolate Coating:
- Melt the chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Stir in the coconut oil for a shinier finish, if desired.
- Coat the Gelée:
- Gently remove the set gelée pieces from the molds.
- Using a pastry brush or spoon, coat each gelée piece with melted chocolate, ensuring even coverage.
- Place the coated pieces on a parchment-lined tray and refrigerate for 15–20 minutes, or until the chocolate hardens.
- Garnish and Serve:
- For an extra touch, drizzle melted white chocolate or sprinkle edible gold dust on top.
- Serve chilled or at room temperature for a sophisticated dessert.
Tips for Success
- Use high-quality chocolate for the best flavor and smooth finish.
- Ensure the gelée is fully set before coating with chocolate to avoid breakage.
- Work quickly when coating the gelée to prevent melting from the warmth of the chocolate.
These Chocolate-Enrobed Berry Gelee Delights are a feast for both the eyes and the palate. Their vibrant berry centers and decadent chocolate shells make them the ultimate show-stopping treat for any occasion. Perfectly balanced in sweetness and texture, they’re guaranteed to impress your guests and leave a lasting impression!
Indulge in Elegant Chocolate-Enrobed Berry Gelee Delights!
Treat yourself to these luxurious Chocolate-Enrobed Berry Gelee Delights! Velvety berry gelée encased in rich chocolate for a stunning and delicious dessert or gift idea.
Equipment
- Blender or food processor
- Fine mesh sieve
- Small silicone molds (e.g., dome or square shapes)
- Double boiler or microwave-safe bowl
- Pastry brush or small spoon
Ingredients
- For the Berry Gelée:
- 1 1/2 cups mixed berries strawberries, raspberries, or blackberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons unflavored gelatin
- 1/4 cup water
- For the Chocolate Coating:
- 12 oz semi-sweet or dark chocolate finely chopped
- 1 tablespoon coconut oil optional, for shine
Instructions
- Prepare the Berry Gelée:
- Blend the berries in a blender or food processor until smooth.
- Strain the purée through a fine mesh sieve to remove seeds.
- In a small saucepan, combine the berry purée, sugar, and lemon juice. Heat over medium heat, stirring until the sugar dissolves.
- In a separate bowl, sprinkle the gelatin over 1/4 cup of water and let it bloom for 5 minutes.
- Add the bloomed gelatin to the warm berry mixture, stirring until fully dissolved.
- Pour the mixture into silicone molds and refrigerate for 2–3 hours, or until firm.
- Prepare the Chocolate Coating:
- Melt the chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Stir in the coconut oil for a shinier finish, if desired.
- Coat the Gelée:
- Gently remove the set gelée pieces from the molds.
- Using a pastry brush or spoon, coat each gelée piece with melted chocolate, ensuring even coverage.
- Place the coated pieces on a parchment-lined tray and refrigerate for 15–20 minutes, or until the chocolate hardens.
- Garnish and Serve:
- For an extra touch, drizzle melted white chocolate or sprinkle edible gold dust on top.
- Serve chilled or at room temperature for a sophisticated dessert.
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