Name: Chocolate jelly
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 600 millilitre cream; 300 millilitre milk; 3 teaspoon powdered gelatine; 150 gram dark eating chocolate, chopped; 1/2 cup caster sugar; 150 gram white eating chocolate; 250 gram fresh or frozen (thawed) mixed berries, to serve

Ingredients

600 millilitre cream

300 millilitre milk

3 teaspoon powdered gelatine

150 gram dark eating chocolate, chopped

1/2 cup caster sugar

150 gram white eating chocolate

250 gram fresh or frozen (thawed) mixed berries, to serve

Method

1.Combine half the cream and all the milk in a medium saucepan over moderate heat Bring to the boil. Remove from heat: whisk in gelatine until dissolved. Add dark chocolate and sugar; stir until chocolate has melted and mixture is smooth.

2.Pour jelly mixture into 4 x 1-cup glasses. Place glasses on a tray; chili for 4 hours or overnight until set.

3.Place white chocolate in a small heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Stir until melted and smooth. Cool.

4.Using an electric mixer, beat remaining cream in a medium bowl until soft peaks form. Fold white chocolate through cream. Spoon white chocolate mixture onto chocolate jellies. Top with berries to serve.

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Ingredients

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