Chocolate jelly

Chocolate jelly

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
3 mins
Photographer
Steve Brown

Everyone loves chocolate, especially in such an unexpected form! To increase the fun factor, cut the jelly into interesting shapes.

Ingredients

Quantity Ingredient
18g gelatine sheets
300ml water
100ml Stock syrup
30g unsweetened cocoa powder
30ml muscat wine

Method

  1. Lightly oil a small shallow tray. Soak the gelatine in a large bowl of cold water for 5–10 minutes to soften. Drain and squeeze out as much excess water as you can.
  2. Put the water, syrup and cocoa powder in a saucepan and bring to the boil over a moderate heat. Remove the pan from the heat, add the gelatine and stir until it dissolves. Allow to cool a little, then add the Muscat. Strain through a fine sieve then pour into your prepared tray.
  3. Allow to cool to room temperature then refrigerate until set. Cut into shapes and serve with your choice of accompaniment.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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