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Print Recipe
Jelly Sweets "Chocolate-Caramel" Recipe
Gelatin-based desserts are incredibly delicious and beautiful. I suggest to prepare wonderful jelly sweets from two types of chocolate. This dessert is suitable for an ordinary tea party with a family, and will also look good on the holiday table, will not remain indifferent, and will appeal to both children and adults.
Cook Time 60 minutes
Servings
Ingredients
Chocolate jelly:
Caramel jelly:
Cook Time 60 minutes
Servings
Ingredients
Chocolate jelly:
Caramel jelly:
Instructions
  1. Prepare the chocolate and gelatin. Chop the dark chocolate with a knife, fill the gelatin with cold water and leave to swell for 20 minutes.
    Prepare the chocolate and gelatin. Chop the dark chocolate with a knife, fill the gelatin with cold water and leave to swell for 20 minutes.
  2. Heat the cream to a hot state, but do not boil, add the chocolate and sugar, stir well until smooth.
    Heat the cream to a hot state, but do not boil, add the chocolate and sugar, stir well until smooth.
  3. Sift the flour into the cream and chocolate, mix and warm until the mixture thickens.
    Sift the flour into the cream and chocolate, mix and warm until the mixture thickens.
  4. Swollen gelatin dissolve in a water bath and add to the chocolate mixture, mix well.
    Swollen gelatin dissolve in a water bath and add to the chocolate mixture, mix well.
  5. Here is such a delicious chocolate-cream mixture turned out.
    Here is such a delicious chocolate-cream mixture turned out.
  6. Pour the mixture into the molds to half their volume and put it to freeze in the refrigerator for 30-40 minutes.
    Pour the mixture into the molds to half their volume and put it to freeze in the refrigerator for 30-40 minutes.
  7. After the chocolate jelly has frozen, you can start cooking caramel. All the steps for cooking are repeated, but instead of dark, I took caramel chocolate. If you do not have such chocolate, then take white or milk.
    After the chocolate jelly has frozen, you can start cooking caramel. All the steps for cooking are repeated, but instead of dark, I took caramel chocolate. If you do not have such chocolate, then take white or milk.
  8. In hot cream, dissolve the chocolate and sugar, add flour, warm up until the mixture thickens, pour in the dissolved gelatin.
    In hot cream, dissolve the chocolate and sugar, add flour, warm up until the mixture thickens, pour in the dissolved gelatin.
  9. Pour into molds.
    Pour into molds.
  10. Put the form in the refrigerator for stabilization for 1 hour or more.
    Put the form in the refrigerator for stabilization for 1 hour or more.
  11. After the jelly sweets are frozen, we remove them from the molds and you can immediately try them. Store this dessert in the refrigerator.
    After the jelly sweets are frozen, we remove them from the molds and you can immediately try them. Store this dessert in the refrigerator.
  12. Bon Appetit!
     Bon Appetit!

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