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Dark Chocolate Berry Gelee Cups

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Small dark chocolate shells filled with a strawberry or raspberry gelee, sealed with chocolate and decorated with fresh berries.

Ingredients

Scale
  • 200g good-quality dark chocolate
  • 200g berry puree (strawberry, raspberry, or mixed)
  • 50g granulated sugar
  • 5g powdered gelatin
  • Fresh berries for garnish

Instructions

  1. 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.
  2. Pour chocolate into the silicone molds and turn them to coat the sides evenly. Chill until firm.
  3. Warm the berry puree with the sugar over low heat, stirring until the sugar dissolves.
  4. Remove from the heat, sprinkle in the gelatin and stir until it dissolves completely. Let the mixture cool until slightly thickened.
  5. Pipe the berry mixture into the chocolate shells with a piping bag. Chill until the gelee is fully set.
  6. Seal the tops with the reserved chocolate, warmed again if needed, making sure the gelee is completely covered. Return to the fridge to set.
  7. 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.

Find it online: https://www.receipster.com/chocolate-enrobed-berry-gelee-delights/

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