Ultimate Chocolate Enrobed Berry Gelee Delights Recipe
Delight in the Ultimate Chocolate Enrobed Berry Gelee Delights — a sophisticated dessert featuring smooth, dark chocolate shells filled with a luscious berry gelee made from fresh berry puree and gelatin, garnished with fresh berries for an elegant finish. This recipe combines the richness of tempered dark chocolate with the bright, tart flavors of berry gelee for a stunning and delicious treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 individual chocolates (based on standard-sized silicone molds) 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: French-inspired
- Diet: Low Fat
Ingredients
Scale
Chocolate Shell
- 200g good-quality dark chocolate
Berry Gelee Filling
- 200g berry puree (strawberry, raspberry, or mixed)
- 50g granulated sugar
- 5g powdered gelatin
Garnish
- Fresh berries for garnish
Instructions
- Temper the Chocolate: Melt 200g of good-quality dark chocolate using a double boiler, carefully tempering it to achieve a glossy finish and smooth texture, ensuring it sets properly with a shiny appearance.
- Create the Chocolate Shells: Pour the tempered chocolate into silicone molds and rotate the molds to evenly coat the inner surfaces with chocolate. Place the molds in the refrigerator to chill until the chocolate shells are firm.
- Prepare the Berry Gelee: In a saucepan, gently heat 200g of berry puree with 50g of granulated sugar just until the sugar dissolves completely, stirring occasionally to blend the flavors.
- Dissolve the Gelatin: Remove the berry mixture from heat and add 5g of powdered gelatin, stirring until it is fully dissolved. Allow the mixture to cool slightly until it thickens just enough to pipe without being too runny.
- Fill the Chocolate Shells: Using a piping bag, carefully fill the chilled chocolate shells with the thickened berry gelee mixture. Once filled, chill the molds again until the gelee sets completely and firms up.
- Seal with Chocolate: Pour the remaining tempered chocolate over the filled molds to seal the gelee inside, ensuring complete coverage for a professional finish. Return the sealed molds to the refrigerator to set fully.
- Unmold and Garnish: Once set, carefully remove the chocolate enrobed berry gelee from the molds and garnish with fresh berries for an elegant presentation before serving.
Notes
- Tempering the chocolate properly is key for a shiny, crisp shell and prevents blooming.
- If you don’t have silicone molds, use a flexible mold designed for chocolates.
- Chill times may vary based on fridge temperature; ensure each layer is fully set before moving to the next step.
- Use fresh or frozen berries for puree; if using frozen, thaw completely before blending.
- Gelatin can be substituted with agar-agar for a vegetarian option, adjusting quantities accordingly.
Keywords: chocolate, berry gelee, dark chocolate, dessert, berry puree, gelatin dessert, chocolate molds, elegant dessert
