Sugar-Free Raspberry Chocolate Jellies


Step 1Place the gelatin in a bowl. Add the water and allow to bloom.

Step 2Blitz the raspberries in high speed blender until smooth. Place in a muslin cloth and squeeze out the juice. Discard the pith.

Step 3Add about half of the raspberry juice to a pan. Heat on a medium setting and add the gelatin. Stir until melted.

Step 4Remove from the heat and stir through the remaining juice. Skim off any froth if needed and pour into your silicone jelly moulds. Place in the fridge to set for 1-2 hours.

Step 5Once set, remove the jellies from the moulds.

Step 6Meanwhile, melt the dark chocolate in a small bowl or glass jug on top of pan filled with a cup of water over a medium heat. When melted remove from the heat and let it cool down to room temperature before using as coating.

Step 7To make the holder, chop the bottom off a turnip or another hard vegetable like a beetroot, cover in tin foil and place on a baking tray.

Step 8Insert a toothpick into each jelly (making sure not to skewer all the way through) and dip into the chocolate. It helps if you can freeze the jellies for 5-10 minutes to help the chocolate coating set faster.

Step 9Shake off any excess and skewer into your ‘turnip’ to allow to dry. Repeat until all the jellies have been dipped in chocolate.

Step 10Allow to reach room temperature then place in the fridge to set for about 15-30 minutes.

Step 11Store in room temperature or in a fridge for up to 5 days.