16ozorange juicefresh would make a healthier option
3 to 6strips gelatineI used 6 of this gelatine
1ozchocolateif 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.