| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 3 hr 40 min |
| Cook: | 5 min |
| Yield: | 9 servings |
Ingredients
- 3 cups raspberries, plus more for topping
- 1 cup sugar
- 6 teaspoons unflavored gelatin powder (about three 1/4-ounce packets)
- Cooking spray
- 2/3 cup half-and-half
- 2 ounces semisweet chocolate, finely chopped
- Whipped cream, for topping
Instructions
- Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender. Pour through a fine-mesh sieve into a bowl.
- Bring half of the raspberry puree to a boil in a small saucepan over medium heat. Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree.
- Spray nine 5-ounce paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry gelatin mixture. Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes.
- Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves. Add the chocolate, reduce the heat to low and cook, stirring, until smooth. Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours.
- Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper. Top with whipped cream and raspberries.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 178 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 28 g |
| Protein | 3 g |
| Cholesterol | 7 mg |
| Sodium | 14 mg |
Reviews
This was heavenly! I especially liked the size of these…not too big, but had big, delicious flavor!
I made it in a 6 cup mold and it looked very pretty when served. However it was way to hard – tasted like rubber. I followed the recipe exactly. Obviously recipe must have called for too much gelatin. We were all disappointed.
Kids helped make the raspberry layer and thought it was fun. Definitely save the cost and use frozen raspberries. I only got 6 cups(but I used one 12 oz bag of frozen berries. They turned out just like the picture which was very pretty. Kids like regular jello better. All the adults loved it. fun for a change from a heavy dessert. We topped with fresh berries. kids ate fresh berries and whipped cream instead and were happy!