Best 6 Chocolate Raspberry Jewels Recipes

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In the realm of culinary artistry, where flavors dance in harmony and textures intertwine to create delectable masterpieces, lies the exquisite treat known as "chocolate raspberry jewels". These bite-sized gems, adorned with a crown of rich chocolate and studded with the vibrant crimson of raspberries, are a symphony of flavors and textures that tantalize the taste buds. Whether you seek an indulgent dessert to grace your holiday table or a sweet bite to satisfy your cravings, embarking on a culinary journey to discover the perfect recipe for chocolate raspberry jewels is a quest that promises both delight and satisfaction.

Let's cook with our recipes!

CHOCOLATE RASPBERRY JELLY CANDY



Chocolate Raspberry Jelly Candy image

Chocolate-covered raspberry jelly candies are sweet treats that are equally rich as they are delicate.

Provided by Peggy Trowbridge Filippone

Categories     Dessert     Candy

Time 5h

Yield 60

Number Of Ingredients 12

Bottom Layer:
6 ounces chocolate (special dark or semisweet, chopped)
2 tablespoons shortening (not butter or margarine)
2 ounces food-grade paraffin (Gulf wax)
Jelly Layer:
1 cup raspberry puree (canned or homemade)
2 cups water
5 packages raspberry-flavored gelatin mix (3 ounces each)
Coating:
12 ounces chocolate (special dark or semisweet, chopped)
3 tablespoons shortening (not butter nor margarine)
4 ounces paraffin (Gulf wax, chopped)

Steps:

  • Gather the ingredients.
  • Melt chocolate, shortening, and paraffin in a double boiler. Remove from heat and cool until just warm to the touch but still liquid.
  • Spread evenly into the bottom of the pan and chill to set while making the jelly layer.
  • Gather the ingredients.
  • Bring raspberry puree and water to a boil. Remove from heat.
  • Add the gelatin and stir until gelatin is completely incorporated; at least 3 minutes. Let cool to room temperature, stirring occasionally.
  • Pour over bottom chocolate layer and refrigerate, uncovered, at least 4 hours until set.
  • Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of candy on the foil or plastic wrap to a flat surface and peel down the sides until flat.
  • Using a long, sharp knife, cut the candies into even squares and place each piece 1/2 inch apart on butcher paper.
  • Gather the ingredients.
  • Melt chocolate, shortening, and paraffin in the top of a double boiler until smooth. Remove from heat and let cool until just warm to the touch.
  • Spoon liquid chocolate over each square to cover each completely. Chill about 30 minutes to set chocolate.

Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Cholesterol 3 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 7 mg, Sugar 4 g, Fat 4 g, ServingSize 40-60 pieces (40-60 servings), UnsaturatedFat 0 g

RASPBERRY-CHOCOLATE CRINKLES



Raspberry-Chocolate Crinkles image

With the addition of freeze-dried raspberries (found at natural-food markets and well-stocked grocery stores), this take on the classic chocolate crinkle cookie is absolutely addictive. I used the Chocolate Crinkles II recipe from Allrecipes as the base, then gave it a color and flavor boost with the berries.

Provided by eatthelove

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 5h40m

Yield 13

Number Of Ingredients 10

1 ½ cups freeze-dried raspberries, divided
2 cups white sugar
1 cup unsweetened cocoa powder (not Dutch-process)
½ cup vegetable oil
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon kosher salt
4 eggs
2 cups flour
½ cup confectioners' sugar

Steps:

  • Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
  • Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  • Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
  • Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 54.2 g, Cholesterol 57.2 mg, Fat 11.1 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 172.3 mg, Sugar 35.8 g

RASPBERRY GELATIN JEWELS



Raspberry Gelatin Jewels image

Kids love this jiggly salad, and honestly, so do the adults. It's always going to be on my holiday buffet. -Brenda Leonard, APO, AP

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 4

1 package (6 ounces) raspberry gelatin
1-1/2 cups boiling water
1 can (20 ounces) unsweetened crushed pineapple, drained
1 package (12 ounces) frozen unsweetened raspberries

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in fruit. Pour into a greased 11x7-in. dish. Refrigerate for 4 hours or until firm. Cut into squares.

Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE-RASPBERRY ICING



Chocolate-Raspberry Icing image

I was looking for an icing recipe for a long time that used fresh raspberries as well as chocolate. However, no such thing seemed to exist, so I came up with this one! It tastes amazing with chocolate anything, and has a really prominent fruity flavor. So, here's my recipe for chocolate-raspberry icing! I used this icing to make an amazing chocolate cake.

Provided by Jessica Black

Categories     Desserts     Frostings and Icings     Chocolate

Time 20m

Yield 10

Number Of Ingredients 7

1 ¼ cups fresh raspberries
⅔ cup white sugar
1 tablespoon lemon juice
1 cup powdered sugar, or more as needed
½ cup milk
4 tablespoons salted butter
1 ½ tablespoons cocoa powder, or more to taste

Steps:

  • Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes.
  • Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed.
  • Beat with a whisk for a thick and creamy icing. Let cool before using.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 28.6 g, Cholesterol 13.2 mg, Fat 5.1 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 3.1 g, Sodium 38 mg, Sugar 26.9 g

CHOCOLATE RASPBERRY MARQUESS



Chocolate Raspberry Marquess image

This is a velvety chocolate mousse and raspberries atop a layer of chocolate cake. Make in individual round molds and wrap each in dark chocolate embellished with white chocolate squiggles. Serve with Raspberry Sauce.

Provided by Food Network

Categories     dessert

Time 1h44m

Yield about 1 1/2 cups

Number Of Ingredients 23

1 Chocolate Butter Sheet Cake, recipe follows
Raspberry Simple Syrup, recipe follows
1 pint fresh raspberries plus 1 pint fresh raspberries for optional garnish
10 ounces very bittersweet (70 percent cocoa liqueur) chocolate, chopped in 1/8-inch pieces
7 ounces (14 tablespoons) plus 2 ounces (4 tablespoons) unsalted butter, cut into pieces
1/2 cup heavy cream
6 eggs
3/4 cup sugar
1/4 cup fine quality raspberry flavored liqueur, such as Chambord
5 ounces unsalted butter, softened
7 eggs separated
4 ounces bittersweet chocolate, melted
1/8 teaspoon cream of tartar
1 cup less 2 tablespoons (7 ounces) sugar
1 cup and 2 tablespoons (4 ounces) sifted cake flour
1/4 cup sugar
1/3 cup water
2 tablespoons raspberry sauce
1 teaspoon fine quality raspberry-flavored liqueur, optional
2 cups raspberries (fresh or frozen)
1/4 cup sugar
2 teaspoons fresh-squeezed lemon juice
1 tablespoon raspberry-flavored liqueur

Steps:

  • Place 12 (2 3/4-inch round by 1 1/2-inches tall) steel individual cake rings on a parchment lined sheet pan. (Alternately, you can use 1 large 9-inch round by 2 1/2-inch tall metal dessert ring). Cut 12 circles from the Chocolate Butter Sheet Cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles.
  • Melt the chocolate and 7-ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid.
  • Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed.
  • Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch.
  • Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain.
  • Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, scrape the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm.
  • To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards or chocolate leaves on top.
  • Preheat oven to 325 degrees F. Brush the sides of a 12 by 16-inch sheet pan with melted butter or cooking spray, and dust lightly with flour with cooking spray. Line the bottom with a rectangle of parchment or waxed paper.
  • Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated.
  • Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture.
  • Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool.
  • Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using.
  • In a blender or a food processor, puree the raspberries with the sugar, lemon juice, and liqueur. Strain through a fine sieve to remove the seeds. Refrigerate. .

RASPBERRY JEWEL PIE



Raspberry Jewel Pie image

This is a "makeover" recipe - making it healthier than a traditional recipe - so please pay attention to the ingredient list and use fat-free/light ingredients as listed. DO NOT use all fat-free ingredients, for it would compromise texture and taste. Use the light/fat-free ingredients as listed. HINT: Canned peach nectar is available in usually found in the international aisle at the grocery store, often near the Latin American foods, and in the juice section.

Provided by Celeste

Categories     Pie

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 (1/4 ounce) package plain gelatin
1/4 cup nonfat milk
1 (8 ounce) container light cream cheese
1 cup fat-free ricotta cheese
1/3 cup sugar
1 teaspoon vanilla extract
1 ready-made low-fat graham cracker crust
1/3 cup sugar
1 tablespoon cornstarch
3/4 cup peach nectar
10 ounces fresh raspberries, rinsed and patted dry (about 2 cups)

Steps:

  • TO MAKE THE PIE: In a small saucepan, sprinkle the gelatin over the milk and set aside for 1 minute, or until softened. Cook stirring, over medium-low heat for 3 to 5 minutes. Do not boil. Set aside.
  • In a medium bowl, using an electric mixer set on low speed, beat together the cream cheese ricotta, sugat, and vanilla extract until smooth. Gradually beat in the milk mixture. Pour into the crust. Cover with plastic wrap and refrigerate.
  • TO MAKE THE TOPPING:.
  • In another small saucepan, combine the sugar and cornstarch, stirring to remove any lumps. Gradually stir in the nectar. Cook, stirring, over medium-high heat, for 2 minutes, or until bubbly. Remove from the heat and set aside for 10 minutes, or until cooled.
  • Arrange the raspberries, points up, over the top of the pie. Drizzle with the peach glaze evenly around the raspberries. Cover with plastic wrap and chill for at least 2 hours, or until set.

Nutrition Facts : Calories 180.1, Fat 6.9, SaturatedFat 4.2, Cholesterol 21.7, Sodium 120.9, Carbohydrate 26.3, Fiber 2.5, Sugar 18.7, Protein 4.3

Tips:

  • For a richer chocolate flavor, use semisweet or bittersweet chocolate instead of milk chocolate.
  • If you don't have raspberry jam, you can use another type of jam or fruit preserves, such as strawberry, apricot, or orange.
  • To make the chocolate jewels even more festive, sprinkle them with chopped nuts, candy sprinkles, or edible glitter before they set.
  • Store the chocolate jewels in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Chocolate raspberry jewels are a delicious and easy-to-make treat that is perfect for any occasion. They are made with just a few simple ingredients and can be customized to your liking. Whether you are looking for a quick and easy snack or a special dessert to impress your guests, chocolate raspberry jewels are sure to be a hit.

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