coffee chocolate jellies

How To Make coffee chocolate jellies

• 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.
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