Dark Chocolate Cups Filled with Berry Gelee
Each of these bite-size treats is a thin dark chocolate shell around a soft, tart berry gelee, sealed with more chocolate and topped with a fresh berry. Five ingredients go into them (dark chocolate, berry puree, sugar, powdered gelatin and fresh berries), and a set of silicone molds and a piping bag handle most of the shaping.
Melted chocolate goes into the molds first and gets swirled so it coats every wall, then the molds go into the fridge until the shells are firm. The berry puree warms with the sugar just until it dissolves, comes off the heat and takes the gelatin; once it has cooled and thickened slightly, the piping bag fills the shells neatly. After the gelee has set, a last layer of chocolate closes each one, and a final chill comes before unmolding.
For a glossy shell with a clean snap, temper the chocolate; untempered chocolate works too, only duller and quicker to soften at room temperature. My pick for the filling is raspberry, sharp enough to stand up to dark chocolate, though strawberry or a mix is gentler. Let the gelee cool before piping, because hot filling can melt the thin chocolate walls. Small and showy, they make a striking addition to the lineup in my dessert recipe collection.
PrintDark Chocolate Berry Gelee Cups
Small dark chocolate shells filled with a strawberry or raspberry gelee, sealed with chocolate and decorated with fresh berries.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 12 pieces 1x
Ingredients
- 200g good-quality dark chocolate
- 200g berry puree (strawberry, raspberry, or mixed)
- 50g granulated sugar
- 5g powdered gelatin
- Fresh berries for garnish
Instructions
- Chop the chocolate and melt it gently in a double boiler, stirring until smooth. For a glossy shell that snaps, temper it: melt to about 115°F, cool while stirring to about 82°F, then rewarm to 88-90°F. Set aside a little chocolate for sealing.
- Pour chocolate into the silicone molds and turn them to coat the sides evenly. Chill until firm.
- Warm the berry puree with the sugar over low heat, stirring until the sugar dissolves.
- Remove from the heat, sprinkle in the gelatin and stir until it dissolves completely. Let the mixture cool until slightly thickened.
- Pipe the berry mixture into the chocolate shells with a piping bag. Chill until the gelee is fully set.
- Seal the tops with the reserved chocolate, warmed again if needed, making sure the gelee is completely covered. Return to the fridge to set.
- Unmold carefully and decorate with fresh berries.
Notes
Gelatin strength varies by brand, so the set of the gelee can vary; if it stays soft, give it more time in the fridge. Any berry puree works.
Frequently Asked Questions
What if my gelee doesn’t set?
Make sure the gelatin dissolved completely in the warm puree, then give the filled shells more time in the fridge. Gelatin strength varies, so setting time can too.
Can I use white chocolate instead of dark?
Yes, for a sweeter, creamier shell. The tempering temperatures given in the recipe are for dark chocolate only; white chocolate tempers at lower temperatures, so follow the instructions on its package or simply melt it gently without tempering.
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