COFFEE CHOCOLATE JELLIES

COFFEE CHOCOLATE JELLIES image

Provided by Lori-Jo Wahl

Time 2h25m

Number Of Ingredients 12

CHOCOLATE LAYER:
1/2 c semi-sweet chocolate chips
1/4 c heavy cream
JELLY LAYER:
1 envelope of unflavored knox gelatin
1/3 c sugar
2 Tbsp instant coffee
1/4 c coffee liqueur (kahlua)
WHIPPED CREAM:
1/2 c heavy cream
1/2 tsp pure vanilla extract
SPECIAL EQUIPMENT::: 6 EXPRESSO CUPS OR 4 RAMEKINS

Steps:

1. FOR THE CHOCOLATE LAYER: Place the chocolate chips & cream in a small bowl. Place over a pan of barely simmering water & stir until the chocolate has melted & the mixture is smooth, about 5 minutes. Spoon the mixture into the bottom of espresso cup or ramekins. Refrigerate until set; about 20 minutes.
2. FOR THE JELLY LAYER: Pour 1/2 cup water in medium bowl. Sprinkle the knox gelatin on top & set aside for 5 minutes until softened. In a small saucepan combine another 1/2 cup water, sugar & instant coffee. Bring to boil, whisking frequently, until the sugar has dissolved. Pour the coffee mixture over the gelatin & whisk until the gelatin has dissolved. 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.
3. FOR THE WHIPPED CREAM: In medium bowl, using an electric hand mixer, beat the cream on medium speed until thick. Add the vanilla & beat until the cream holds stiff peaks.
4. **** Let the jellies stand at room temperature for 15 minutes before serving. Dollop with whipped cream & serve.