This is yet another dessert with seasonal raspberries. It has been known that raspberries and chocolate love each other. And they complement each other great in this dessert. This is really easy, yet looks elegant. It’s a dessert you can serve both on a daily basis and for an elegant dinner.
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Chocolate gel with raspberry coulis
- Total Time: 3 hours 25 minutes
- Yield: 4 servings 1x
Description
This no-bake chocolate gel dessert is elegantly paired with a fresh raspberry coulis, offering a delightful combination of rich chocolate and tangy fruit flavors.
Ingredients
- 7 oz (200 g) dark chocolate
- 1 tbsp (10 g) powdered gelatin
- 1 1/4 cups (300 ml) heavy cream
- 1/2 cup (100 ml) milk
- 10 1/2 oz (300 g) raspberries
- 4 tbsp (60 ml) sugar
Instructions
- Prepare the gelatin according to the package instructions.
- In a saucepan, combine the milk and heavy cream. Heat the mixture over medium heat until it is just about to boil, but do not let it boil.
- Remove the saucepan from the heat and add the dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- Add the prepared gelatin to the chocolate mixture and stir well to combine.
- Pour the chocolate mixture into serving glasses or molds and refrigerate until set, about 2-3 hours.
- For the raspberry coulis, combine the raspberries and sugar in a blender and blend until smooth.
- Strain the raspberry mixture through a fine sieve to remove the seeds.
- Serve the chocolate gel topped with raspberry coulis.
Notes
- This dessert is perfect for both casual and elegant settings.
- You can prepare it a day in advance and store it in the refrigerator.
- For a smoother coulis, ensure to strain the raspberry mixture well.
- If fresh raspberries are unavailable, frozen ones can be used after thawing.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 30
- Fat: 22
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 40
If You Liked This Recipe, You’ll Love These
- Chocolate, Raspberry and Coconut Bars
- Coffee and Whiskey Chocolate Mousse
- The Perfect Homemade Chocolate Ice Cream
- Chocolate Dipped Chili and Lime Shortbread Cookies
Frequently Asked Questions
Can I make the chocolate gel in advance?
Yes — the notes say you can prepare it a day ahead and store it in the refrigerator. The gel sets within 2–3 hours in the fridge, so make it the evening before and add the raspberry coulis just before serving. 
Can I use frozen raspberries for the coulis instead of fresh?
Yes — the notes specifically mention that frozen raspberries work well after thawing. The coulis is blended and strained through a fine sieve to remove the seeds, so any textural difference from freezing is eliminated in the process.
Why is it important not to let the cream and milk mixture boil?
The recipe instructs you to heat the 1¼ cups of heavy cream and ½ cup of milk until just about to boil, then remove from heat before adding the chocolate. A full boil can scorch the dairy and cause the fat to separate, which would result in a grainy rather than smooth chocolate gel.
Love this Chocolate Gel you have made it is fantastic. Plated with beauty as usual
It looks just adorable! What a great colors of this dessert! It must be delicious to!