Chocolate jelly

Chocolate jelly

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

Two words: jelly, chocolate.

This is lovely to set in a classic jelly mould. I would accompany it with blood orange segments and whipped vanilla cream. It wouldn’t complain if partnered with poached pears, quinces or vanilla custard.

Neither would I.

Ingredients

Quantity Ingredient
14g gelatine leaves
140g caster sugar
160g dark creme de cacao
40g dark, unsweetened cocoa powder

Method

  1. Soak the gelatine leaves in iced water until very soft.
  2. Bring the sugar, 750 ml water, the crème de cacao and cocoa powder to the boil in a saucepan over medium heat.
  3. Squeeze the excess water from the gelatine leaves and whisk them into the chocolate mix until the gelatine has dissolved. Pass the mixture through a fine sieve into a jelly mould and place in the refrigerator to set, about 2–3 hours.
  4. To serve, quickly dip the mould in hot water and turn the jelly out onto a lovely antique plate.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again