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.