Coconutty Chocolates With A Berry Jelly Centre

Happy Valentine’s Day!

Despite not actually “celebrating” this day in any way, I’ll happily take the chance to create/get inspired by themed recipes, and what could be more fitting than chocolate? These delicious melt-in-your-mouth coconutty chocolates with a berry jelly filled centre recently happened to become quite the recipe-testing success if I dare say so – they were gone within minutes when I brought them out for my family to enjoy.

Whether you’re looking for a healthier Valentine’s treat, a DIY chocolate recipe to surprise your loved ones with, or just something for your own sweet tooth – this recipe may be the one 🙂

Coconutty chocolates with a berry jelly centre

makes ~ 18 mini chocolates

For the berry jelly:

• 100g frozen raspberries
• 50g frozen blueberries
• 2 tsp (corn) starch + 2 tsp water
• 1 tsp agave sirup

For the chocolate:

• 60g dark chocolate chips (mine were 75%, vegan and sugar-free)
• 2 tsp coconut oil
• 2 TBSP melted coconut butter

Method:

1. Start by preparing the fruit jelly: Add the frozen berries to a pot with 3-4 TBSP water on high heat. When they have defrosted and begin to boil, reduce to low to medium heat and mash the berries using a fork. Let them simmer for about 5 to 10 minutes.
2. Once the berries are cooked soft, take them off the heat and pour them through a sieve into a bowl, in order to get rid of any seeds and lumps. Pour the juice that you end up with back into the pot on the stove top on low heat.
3. Mix 2 tsp starch with 2 tsp water until the starch has dissolved, then stir the mixture into the juice. Keep stirring – within a couple minutes, it should thicken up a lot and resemble jelly. Turn off the heat, but leave the pot on the stove top.
4. Onto the chocolate: Melt your chocolate chips and coconut oil together in a bowl – either in the microwave, or in a water bath in another pot.
5. When the chocolate has fully melted, stir in the coconut butter.
6. Now, get out a mould or some mini muffin liners (I used a chocolate mould). Fill the mould about half way with the chocolate mixture, then place it in the freezer for 5 – 10 minutes to set.
7. When the first layer of chocolate has set, add about 1/2 – 1 tsp of the fruit jelly in the centre (if it has thickened up too much, just mix the jelly with a little more water before adding it on top of the chocolate) and cover with the remaining chocolate (make sure to keep it warm and molten so it’s easy to pour).
8. Now all that’s left is to place the chocolates back into the freezer for around 20 minutes until they’re ready to eat! They will melt eventually at room temperature, so be sure to keep them in either your fridge or freezer (though in the freezer, the centres will become more sorbet-like).

Hope you enjoy! If you try these, please let me know how you like them and send me a pic/ tag me on insta @snowflakesandstrawberries  xx