Description

Delight in these elegant Chocolate-Enrobed Berry Gelée Delights—bite-sized fruity jellies made from fresh or frozen mixed berries, enveloped in a smooth dark chocolate coating. Perfect for gifting or serving as a gourmet dessert, they bring together the tart freshness of berry gelée with the rich indulgence of chocolate for a refreshing and elegant treat.

Ingredients

Scale

For the Berry Gelée:

2 cups mixed berries (fresh or frozen)
¼ cup water
2 tablespoons lemon juice
⅓ cup granulated sugar
1 tablespoon gelatin powder (unflavored)

For the Chocolate Coating:

10 oz dark or semi-sweet chocolate (chopped)
1 tablespoon coconut oil or neutral oil (optional, for smoother coating)

Cook Mode Prevent your screen from going dark

Instructions

Make the Berry Gelée: In a saucepan, combine the mixed berries, water, lemon juice, and sugar. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries are soft and juices are released.
Puree and Strain: Use an immersion blender or transfer the cooked berries to a blender to puree until smooth. Strain the mixture through a fine mesh sieve to remove seeds, pressing down gently to extract as much liquid as possible.
Bloom and Dissolve Gelatin: Return the strained berry juice to the pan. Evenly sprinkle the gelatin powder over the surface and let it sit for 1 minute to bloom. Warm gently over low heat while stirring until the gelatin completely dissolves, being careful not to boil.
Set the Gelée: Pour the gelatin mixture into a parchment-lined or silicone 8×8-inch pan or mold. Refrigerate for at least 4 hours, or until fully set and firm.
Cut the Gelée: Once set, remove from the refrigerator and cut the gelée into 1-inch cubes or your desired shapes using a sharp knife or mini cookie cutters.
Melt Chocolate: Melt the chopped chocolate and optional coconut or neutral oil in a heatproof bowl over a pot of simmering water (double boiler) or in short bursts in the microwave, stirring until smooth and glossy.
Coat the Gelée: Dip each gelée cube into the melted chocolate using a fork or dipping tool. Allow any excess chocolate to drip off, then place the coated pieces on a parchment-lined tray.
Set the Chocolate: Refrigerate the dipped gelée pieces for 10–15 minutes, or until the chocolate coating is fully hardened and set.

Notes

Feel free to use raspberry, strawberry, blueberry, or a blend of berries to customize the flavor of your gelée.
These gelée delights are perfect for elegant dessert platters or as charming homemade gifts.
Use coconut oil in the chocolate coating for a smoother finish and slight sheen.
Ensure not to boil the gelatin mixture to prevent loss of gel-setting power.
Store finished gelées refrigerated and consume within 3-4 days for best freshness.