White chocolates filled with strawberry jelly are very easy to make and delicious: crunchy chocolate on the outside and jelly on the inside. This time I have combined white chocolate with strawberry jelly, however we can combine our favorite chocolate with our favorite jelly. We can even get them drunk with alcohol. Remember the jelly and rum shots.
The recipe can’t be easier and faster, so we can make it with kids! The best is that we only need 2 ingredients: white chocolate and strawberry jelly.
Ingredients for white chocolates filled with strawberry jelly*:
*The amount of chocolates depends on the size of the molds used, mine were quite large and I made 10 units.
- 1 tablet of white chocolate to melt
- 1 powder strawberry jelly and water
How to make white chocolates filled with strawberry jelly:
First make the strawberry jelly according to the manufacturer’s instructions. Let it cool completely to room temperature, because if it is warm it going to melt the chocolate. If we want to lighten the process we can cool it in the fridge, but watch out that it don’t settle.
Melt the white chocolate in the microwave. Fill the molds with chocolate and let them drain upside down to remove the excess of chocolate. Remember to place a covered plate with baking paper to the chocolate that runs off. With a spatula clean the mold, as shown in photograph number 4.
Let cool the chocolate in the fridge for 5 minutes and repeat the process to create a thicker layer of chocolate. The chocolate should be atempered, because if it is very hot it can melt the first layer of chocolate.
Let cool in the fridge 10 minutes and fill with the room temperature gelatin (cold but not curdled); we will not get to the top with the jelly, because we must leave space to make a layer of chocolate on the top. Introduce in the refrigerator about 30 minutes until the gelatin is curdled (time changes according to the size of the chocolates). Finally, cover the jelly with white chocolate melted (remember that it shouldn’t be hot, or it going to melt the gelatine), clean the mold with spatula and let it rest in the fridge.
After about 3 or 4 hours demold it with great care, especially when using large molds as in my case, since we risk breaking the chocolates.
Let in the fridge until the moment of eating it.
My source of inspiration here.