Chocolate Raspberry Jellies
Chocolate Raspberry Jellies. A perfect treat for Valentine's Day or anytime really!
20 minutes
45 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 36 |
| Fat: | 1 g |
| Carbohydrates: | 3 g |
| Protein: | 2 g |
| Calculated per serving. | |
Serves: 35
Serves: 35
Ingredients
- 6 oz 6 oz 6 oz Raspberries, Organic
- 0.5 cup 0.5 cup 0.5 cup Orange Juice
- 5 Tbsp 5 Tbsp 5 Tbsp Gelatin, Unflavored, Knox brand
- 4 oz 4 oz 4 oz Dark Chocolate
- 2 Tbsp 2 Tbsp 2 Tbsp Honey, Raw, (plus additional Tbsp to taste - optional)
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat raspberries and orange juice in a small skillet over medium heat.
- Simmer for 15-20 minutes until raspberries cook down.
- Taste and add honey if it is too tart for your preference.
- Pour mixture into a blender and pulse a few times until smooth. Let cool for a couple minutes.
- Then slowly add in gelatin and pulse a couple more times.
- Pour into heart molds, and let cool in the fridge for 1 hour.
- Pop jellies out of the molds. Then place into the freezer on a plate.
- Heat 2-inches of water in a small sauce pot until simmering.
- Mix chocolate, honey and coconut oil in a double boiler over the water until melted. Remove from heat.
- One at a time toss jelly into the chocolate mixture and coated thoroughly. Set on parchment paper to dry.
- Continue process until all jellies are covered.
- Keep refrigerated.
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My Notes:
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I believe there is an error with this recipe, I tried to make it but that was way too much gelatin. I ended up having to toss everything because it was inedible.