Espresso and Chocolate Jellies

Name: Espresso and Chocolate Jellies
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters coffee liqueur (recommended: Kahlua); 7 grams packet unflavored gelatin (recommended: Knox); 59 milliliters heavy cream; 118 milliliters heavy cream; 2 Tbsps instant espresso powder; 118 milliliters semisweet chocolate chips (recommended: Ghirardelli); 79 milliliters sugar; 1 teaspoons pure vanilla extract

Espresso and Chocolate Jellies is a gluten free recipe with 6 servings. One serving contains 277 calories, 3g of protein, and 17g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, gelatin, semisweet chocolate chips, and a few other things to make it today. A few people really liked this condiment. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Place the chocolate chips and cream in a small bowl.

Ingredients you will need

Chocolate Chips

Cream

Equipment you will use

Bowl

Place over a pan of barely simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Spoon the mixture into the bottom of 6 espresso cups. Refrigerate until set, about 20 minutes.

Ingredients you will need

Chocolate

Espresso

Water

Equipment you will use

Frying Pan

Pour 1/2 cup water in a medium bowl.

Ingredients you will need

Water

Equipment you will use

Bowl

Sprinkle the gelatin on top and set aside for 5 minutes until softened. In a small saucepan, combine another 1/2 cup water, sugar, and espresso powder. Bring to a boil, whisking frequently, until the sugar has dissolved.

Ingredients you will need

Instant Espresso

Gelatin

Sugar

Water

Equipment you will use

Whisk

Sauce Pan

Pour the espresso mixture over the gelatin and whisk until the gelatin has dissolved.

Ingredients you will need

Espresso

Gelatin

Equipment you will use

Whisk

Whisk in the coffee liqueur. Set aside to cool, about 15 minutes. Ladle the gelatin mixture over the chocolate layer. Refrigerate until set, about 1 1/2 hours.

Ingredients you will need

Coffee Liqueur