Description
Delight in these elegant Chocolate Enrobed Berry Gelee Delights, a no-bake, French-inspired dessert featuring a smooth, fruity berry gelée coated in rich dark chocolate. Perfect for a light, gluten-free treat with a balance of tart berries and indulgent chocolate.
Ingredients
Scale
Berry Gelee
- 1 1/2 cups mixed berries (strawberries, raspberries, blueberries)
- 1/4 cup water
- 2 tablespoons lemon juice
- 2–3 tablespoons honey or keto sweetener of choice
- 2 teaspoons unflavored gelatin powder
Chocolate Coating
- 1 1/2 cups dark chocolate chips or chopped dark chocolate (70% cacao or higher)
- 1 tablespoon coconut oil
Instructions
- Prepare Berry Mixture: In a small saucepan over medium heat, combine mixed berries, water, lemon juice, and sweetener. Cook for about 5–6 minutes until berries break down and form a saucy consistency.
- Puree and Strain: Remove the saucepan from heat. Puree the berry mixture using an immersion blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds if desired.
- Dissolve Gelatin: While the puree is still warm, sprinkle unflavored gelatin over it and whisk thoroughly until fully dissolved, ensuring no lumps remain.
- Set Gelée: Pour the gelatin-infused puree into a silicone candy mold or a parchment-lined small baking dish. Refrigerate for 2–3 hours, or until the gelée is fully set and firm.
- Remove Gelée Pieces: Once set, unmold the gelée pieces or cut the set gelée into squares, ready for enrobing.
- Melt Chocolate: In a heatproof bowl over a pot of simmering water or using short microwave bursts, melt the dark chocolate chips and coconut oil together, stirring until smooth and glossy.
- Dip Gelée: Using a fork, gently dip each berry gelée piece into the melted chocolate, allowing excess chocolate to drip off. Place dipped pieces on a parchment-lined tray.
- Chill to Set Chocolate: Refrigerate the chocolate-coated gelée pieces until the chocolate is completely set, firm, and ready to serve.
Notes
- Use silicone molds for easy shaping and removal of the gelée pieces.
- For a sugar-free version, opt for stevia- or erythritol-sweetened chocolate and sweeteners.
- Store finished chocolates in the refrigerator for up to one week to maintain freshness and texture.
