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.
Servings 6
Cook Time 60 minutes
Ingredients
Chocolate jelly:
- 125 ml Cream (33%)
- 40 gram Sugar
- 50 gram Dark chocolate
- 7 gram Flour wheat / Flour
- 5 gram Gelatin
- 30 ml Water for gelatin
Caramel jelly:
- 125 ml Cream (any fat content)
- 20 gram Sugar
- 50 gram White chocolate caramel
- 7 gram Flour wheat / Flour
- 5 gram Gelatin
- 30 ml Water for gelatin
Instructions
- 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.
- Heat the cream to a hot state, but do not boil, add the chocolate and sugar, stir well until smooth.
- Sift the flour into the cream and chocolate, mix and warm until the mixture thickens.
- Swollen gelatin dissolve in a water bath and add to the chocolate mixture, mix well.
- Here is such a delicious chocolate-cream mixture turned out.
- Pour the mixture into the molds to half their volume and put it to freeze in the refrigerator for 30-40 minutes.
- 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.
- In hot cream, dissolve the chocolate and sugar, add flour, warm up until the mixture thickens, pour in the dissolved gelatin.
- Pour into molds.
- Put the form in the refrigerator for stabilization for 1 hour or more.
- After the jelly sweets are frozen, we remove them from the molds and you can immediately try them. Store this dessert in the refrigerator.
- Bon Appetit!