Chocolate orange spider jellies recipe
A spooky twist on orange jelly, these are topped with chocolate spiders and webs. This recipe makes 4 to 6 jellies, depending on the size of your serving bowls.
Ingredients
- 10 –12 oranges to make 500ml/17fl oz of juice
- 4 strips of gelatine
- 25 g dark chocolate
- 10 –12 oranges to make 500ml/17fl oz of juice
- 4 strips of gelatine
- 0.9 oz dark chocolate
- 10 –12 oranges to make 500ml/17fl oz of juice
- 4 strips of gelatine
- 0.9 oz dark chocolate
Details
- Cuisine: British
- Recipe Type: Jelly
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Peel the oranges and juice until you have 500ml/17fl oz.
- Pour into a large jug and cook on high in a microwave for 4 mins or until nearly boiling.
- Cover the gelatine with cold water and leave for 5 mins until spongy and softened. Squeeze out any excess water and stir into the orange juice until it dissolves.
- Let the mixture cool a little, then divide between 4–6 small serving dishes.
- Place in the fridge for at least 5 hours or preferably overnight.
- Cover a baking sheet with some baking paper. Melt the chocolate in the microwave on high for 1 min or until melted.
- Pour the melted chocolate in to a small freezer bag. Make a piping bag by snipping off a tiny piece of one corner.
- Now pipe out 4–6 spider web shapes onto the baking paper, small enough to fit on top of the jellies. Pipe a circle with a smaller circle inside, then pipe lines coming out from the centre like spokes of a wheel. Place in the fridge to harden.
- Just before serving carefully peel away from the paper and place on top of the jelly.
This recipe was created in a Panasonic NN-CS89 4-in-1 Combination Microwave.
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