Chocolate-raspberry jelly

Ingredients:

• 3 cups raspberries + extra for serving
• 1 cup of sugar
• 6 tsp. powdered gelatin (about 3 bags of 7 g each)
• 2/3 cup low-fat cream (10%)
• 60 g semi-sweet chocolate, finely chopped
• Whipped cream, for decoration

Preparation:

1. Combine the raspberries with 3/4 cup sugar and 1/3 cup water in a blender and blend until smooth. Strain through a fine sieve into a bowl.
2. In a small saucepan over medium heat, bring half of the raspberry puree to a boil. In a medium bowl, pour 1/2 cup cold water and sprinkle with 4 teaspoons of gelatin; let stand for 1 minute. Stir in the hot raspberry puree until the gelatin is completely dissolved, then add the remaining raspberry puree.
3. Spray nine 150ml paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry mixture. Refrigerate until the jelly begins to set but the surface is still tacky, about 45 minutes.
4. Meanwhile, in a small saucepan, combine the cream and the remaining 1/4 cup sugar. Bring to a boil, stirring constantly, until the sugar dissolves. Add the chocolate, reduce the heat to low, and simmer, stirring, until smooth.
5. In a medium bowl, pour 1/2 cup cold water and sprinkle with 2 teaspoons of gelatin; let sit for 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate mixture into glasses over the raspberry jelly and refrigerate until completely set, about 3 hours.
6. Invert the glasses onto serving plates and carefully peel off the paper. Garnish the jelly with whipped cream and raspberries.