How to Make Your Own Chocolate Raspberry Jellies

Pairing raspberry and chocolate creates a classic combination of dessert flavors. Cover raspberry jelly candies with milk or dark chocolate, and you've created tiny bites of heaven. You can construct chocolate raspberry jellies by layering chocolate on the bottom, a raspberry jelly center and a top layer of chocolate. You can also make them by dipping raspberry jelly candies in melted chocolate. Make jelly candies 24 hours before you'll be eating or serving them.

Things You'll Need

• 9 x 13-inch aluminum pan
• Aluminum foil or wax paper
• 18 ounces dark, semi-sweet or milk chocolate
• 5 tablespoons shortening
• 6 ounces paraffin
• 1 cup canned raspberry puree
• 2 cups water
• 5 3-ounce packages of raspberry jello

Instructions

Layering

1. Line a 9-by-13-inch cake pan with wax paper or aluminum foil.

2. Melt six ounces of chocolate, two tablespoons of shortening and two ounces of paraffin for the bottom layer in a double boiler on medium heat or in a microwavable dish in the microwave. Stir until smooth.

3. Cool chocolate slightly. Pour into the 9-by-13 lined pan, spreading evenly. Place in the refrigerator, covered loosely, until completely cool.

4. Combine raspberry puree and water in a saucepan. Heat to a boil. Remove from heat, add jello and stir three minutes until dissolved. Cool to room temperature.

5. Pour the raspberry jelly over the bottom chocolate layer. Refrigerate uncovered about four hours, until set.

6. Melt the ingredients for the top chocolate layer: 12 ounces of chocolate, three tablespoons of shortening and an optional four ounces paraffin. Cool. Pour gently over the raspberry jelly layer. Chill until set. Cut into sticks or small squares.

   Alternately, remove the chilled two layers of candy from the pan, place on waxed paper and cut into sticks or small squares. Gently spoon the chocolate for the top layer over each individual raspberry jelly candy. Chill until set.

Dipping

1. Combine raspberry puree and water in a saucepan. Heat to boil. Remove from heat. Stir in jello until dissolved, about three minutes. Pour into a lined 9-by-13-inch pan and chill for one day in the refrigerator.

2. Remove the jellies from the refrigerator one hour before dipping. Cut the jelly into small squares or strips.

3. Combine the chocolate, shortening and paraffin. This makes a double batch of chocolate for dipping. Cool the chocolate to room temperature.

4. Hold each jelly with a toothpick, dip gently into the chocolate, swirl to cover and set on waxed paper. Chill to store.

Tips & Warnings

• Chocolate chips or pieces are easier to melt than a block. Vary the flavor of the jelly by substituting another fruit jello and matching fruit puree.

References

• Raspberry Jelly Candy
• Jelly Candy Recipe
• Chocolates with Jelly Centers Recipe

Resources

• Chocolate Raspbery Jelly Sticks