Chocolate Spider Web Jellies with orange juice
- 16 oz orange juice (fresh would make a healthier option)
- 3 to 6 strips gelatine (I used 6 of this gelatine)
- 1 oz chocolate (if you’re very handy you might need less; I’m a mess at decorating with chocolate so I needed more to balance out all the spills)
You will also need:
- Heat the orange juice in a pan and bring to a boil.
- Cover the gelatine in cold water and leave for a few mins until softened (you might wanna check the package for instructions). Squeeze out any excess water.
- Take the pan off the heat and stir in the gelatine until completely dissolved.
- Let the mixture cool a little, then divide between 5 small glasses.
- Place in the fridge overnight.
- For the webs. Cover a baking sheet with some baking parchment. Melt the chocolate in a bain marie. Pour the melted chocolate into a freezer bag. Snip off just a tiny piece of one corner. Pipe out 5 spider webs onto the baking parchment (pipe a large 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.
- Enjoy your chocolate spider web jellies!
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