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Chocolate orange spider jellies

Chocolate orange spider jellies

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  • Preparation and cooking time
    • Prep:
    • Plus chilling
  • More effort
  • Serves 10

These jellies are bound to be a hit at kids' parties - the webs add a spooky touch and taste great with the jelly

Nutrition:
HighlightNutrientUnit
kcal61
fat1g
saturates0g
carbs10g
sugars10g
fibre0g
protein4g
low insalt0.06g
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Ingredients

  • 1l smooth orange juice
  • 6 strips gelatine
  • 25g dark chocolate

Method

  • STEP 1

    Heat the orange juice in a medium-size pan until nearly boiling. Cover the gelatine with cold water and leave for 5 mins until spongy and softened. Squeeze out any excess water. Take the pan off the heat and stir in the gelatine until dissolved. Let the mixture cool a little, then divide between 10 serving dishes. Place in the fridge for at least 5 hrs, or preferably overnight.

  • STEP 2

    Cover a baking sheet with some baking parchment. Melt the chocolate either in the microwave (1-2 mins should do it) or in a bowl set over a small pan of boiling water. Pour the melted chocolate into a small freezer bag. Make a piping bag by snipping off a tiny piece of one corner. Now pipe out 10 spider-web shapes onto the baking parchment: pipe a circle with a smaller circle inside, then pipe lines coming out from the centre like the spokes of a wheel. Place the chocolate spider webs in the fridge to harden. Just before serving, carefully peel away each spider web from the parchment and place on top of a jelly.

Goes well with

Recipe from Good Food magazine, October 2009

Comments, questions and tips

Overall rating

A star rating of 5 out of 5.2 ratings
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