Monday, September 17, 2012

Chocolate Jelly

This was a new one for me - chocolate jelly - but it is an amazing taste and textural sensation well worth a try.

Mette from Becauseitmatters and I made these as a pre-dessert petit four. They are really quick and easy, you don't even need to turn to oven on. Plus they will add a touch of surprise and awe to your next dinner party.

For 10-12 pieces petit fours:
  • 100 g white chocolate
  • 100 g full cream
  • 3 leaves of gelatine

Soak the gelatine leaves in cold water.

Chop the chocolate and place in a bowl. Boil the cream and then pour it over the chocolate and stir until it has all melted together.

Take the gelatine out of the water and squeeze to remove excess water. Add the gelatine to the chocolate mixture and stir until melted.

Pour the chocolate into small moulds (silicone moulds work best for this). Alternatively, pour into a slice pan and then cut out shapes when set.

Place the mould in the refrigerator until the gel has set completely. This will take approximately 1-2 hours depending on the size of your moulds.

Garnish with wild strawberries. Lots of wild strawberries - as many as you can stack up on the small piece of jelly (any other fruit would also be great - particularly blueberries).


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