We are finally getting back into the swing of things! There are three weeks left in the summer and it’s time for a couple of extremely busy days here at Ballerina Baker. I’m almost finished with my August recipes, and then I want to get a fair start on my September recipes. This week has been pretty successful and productive in general, but there is still a whole lot of work to be done.
It’s tough to find a balance in the summer because there are a million things I want to do. I have a LOT of hobbies, and this is probably the most time consuming one. I love baking and I love my blog and being able to share my recipes, but I also want time for the other things I love. And the addition of crazy puppies to my life (see previous post) has made me realize how much work it takes to be able to keep doing all of my hobbies. So here’s the plan. Focus for the next week and a half on these recipes, and in the evenings I can work on school prep. Weekends are for dance and archery, and all other free time is for reading, writing, and my personal independent study. Boom. Perfectly manageable.
Anywho, all of this rambling is largely for myself, but it’s to say that I am working to get these recipes out, so please bear with me during some of these patchy publishing schedules. Also, my video editing software has been giving me some grief so we’ll just have to cross our fingers for that one.
In other news, this fall is Ballerina Baker’s 5 year anniversary! This just dawned on me recently but I’ll have to do something special for that. Anywho, that’s for later. Let’s get into this recipe!
Describe this Recipe to me
Taste: These jellies have a bittersweet chocolate shell that melts perfectly with the bright and zingy raspberry flavor, and delicate rosewater and vanilla. All of the flavors mix together perfectly so that no one flavor is overpowering.
Texture: These jellies are all about texture. The jellies themselves have the texture of jello, but slightly softer. This works beautifully with the crunchy chocolate exterior, making these tiny treats irresistible.
Ease: These are the perfect quick, no bake, summer recipe. The jelly comes together extremely quickly with only five ingredients. And the chocolate shell is a quick and simple finishing layer, making this recipe perfect for a beginner!
The Jelly
This jelly is made from five simple ingredients: raspberry jam, raspberry juice, unflavored gelatin, rosewater, and vanilla extract. I’ll be honest, my grocery store didn’t carry a strictly “raspberry” juice, so I used a berry blend instead. However, I checked the ingredients and raspberry juice was higher and of greater quantity, so I figured that was close enough. With the addition of a seedless raspberry jam, it’s very easy to taste the raspberry. To make the jelly, we dissolve some gelatin in some of our juice, and pour a heated mixture of juice, jelly, rosewater, and vanilla on top. That will firm up beautifully in the fridge and come together effortlessly fast.
The Chocolate Shell
This chocolate shell is very simple, but includes a couple tricks to ensure success. First off, we melt the chocolate with a little coconut oil. This creates a “magic shell”, where the chocolate will get a nice crunchy texture when hardened, which will also help to create a thin chocolate coating. The second trick is that we freeze the jellies partially before coating. This stops them from melting into the chocolate right away and seizing it up. Finally, I recommend you let these chocolates harden in the fridge for an hour or so after coating for the ideal crunch and shine on the chocolate.
Raspberry Rose Chocolate Jellies
Ingredients
Method
- In a large saucepan, whisk together the jam, 2 cups of the juice, rosewater, and vanilla. Bring the mixture to a boil over medium high heat, whisking occasionally. The jelly may not be breaking up at first, but it will.
- While the mixture is coming to a boil, place the remaining 1 cup of juice in a large, heat safe mixing bowl. Sprinkle the four packets of gelatin on top in an even layer. Let stand one minute to soften.
- Pour the boiling juice mixture on top of the gelatin mixture and whisk for 2-3 minutes or until the gelatin is completely dissolved. Pour the jelly into a 7×11 inch rectangular baking pan. Let the jelly cool at room temperature for 30 minutes before covering with cling wrap and chilling in the refrigerator for 2 Ā½ hours, or until firm.
- Once firm, use a knife to cut the jellies into a grid (still in the pan) of 1 inch cubes. Carefully, using a curved spatula to get underneath the jellies and at the sides, remove them from the pan. Place on a large, parchment lined, baking sheet or plate, and freeze for 15-20 minutes while we prep the chocolate.
- Add the chocolate and coconut oil to a deep, microwave-safe, bowl. Melt in 30 second increments in the microwave, stirring in between, until the chocolate is completely melted. Let the chocolate cool for 10 minutes.
- Using a fork to help you, dip the frozen jellies quickly in the melted chocolate, and let the excess drip off. Place back on the parchment paper, and top with freeze dried raspberry crumbs if desired.
- Once all of the jellies have been coated, place them back in the fridge for another hour before enjoying. Leftover jellies keep for up to 5 days sealed in an airtight container in the refrigerator.