Chocolate-Layered Espresso Jellies

Sunday Dinner

Poached Shrimp served with a Rouille Sauce
Joesph Faiveley Bourgogne Chardonnay 2008 (Thanks, John!) 

Steak and Frites
served with a Bearnaise sauce
Roasted Asparagus with Shallots and Chives
Clarendelle Grand Vin de Bordeaux 2005 (Thanks again, John!) 

Chocolate-Layered Espresso Jellies

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It’s feeling like summertime in April today, so I feel like digging a spoon into a dessert that evokes thoughts of outdoor seating at a bistro in May. These Chocolate-Layered Espresso Jellies provide the flavor and the fun-to-eat format that everyone can enjoy. The jelly layer is essentially grown-up jello and the chocolate layer is creamy and decadent. The combination of these layers in one spoonful are a textural marvel that explodes with flavor in every bite.

The recipe says to serve these after the chocolate layer has set just 20 minutes in the refrigerator. That will ensure that the chocolate is cool, but still creamy. However, you can make these earlier in the day. Prepare the jelly layer and chocolate layer according to the recipe. Remove them from the refrigerator 30 minutes before serving to allow the chocolate layer to soften. Top with the lightly sweetened whipped cream and serve. Enjoy!

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Chocolate-Layered Espresso Jellies

By Nicole

Prep: 15 minutes mins

Cook: 5 minutes mins

Cool and Refrigeration Time: 3 hours hrs

Total: 3 hours hrs 20 minutes mins

Servings: 8

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A fun and unique way to enjoy adult chocolate pudding and coffee jelly!

Ingredients 

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• ▢ 3 teaspoons powdered gelatin
• ▢ 2 tablespoons warm water
• ▢ 2 cups strong coffee
• ▢ ½ cup plus 1 tablespoon granulated sugar, divided
• ▢ 125 grams (4 ½ ounces) dark chocolate, chopped
• ▢ 125 grams (4 ½ ounces) milk chocolate, chopped
• ▢ ¼ cup Kahlúa
• ▢ 1 ½ cups heavy cream, not ultra-pasturized, divided
• ▢ ½ teaspoon pure vanilla extract

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Instructions 

• In a small bowl, combine the gelatin and water; stir to combine. Set aside until the gelatin is absorbed, about 5 minutes. In a medium sized saucepan, dissolve ½ cup of the sugar into the coffee over medium heat. Increase the heat and bring the mixture to a boil and cook for 30 seconds. Remove the pan from the heat and add the gelatin mixture, stirring until it dissolves. Set the mixture aside to cool for 20 minutes. Pour the coffee mixture into eight 1 cup capacity glasses and refrigerate until set, about 1-2 hours.
• Place the chocolates, Kahlúa, and ½cup of the cream in a saucepan over low heat and stir until the chocolate is melted and smooth, about 2-3 minutes. Set aside to cool.
• Evenly spoon the chocolate mixture over the set coffee jelly mixture and refrigerate for 20 minutes. Place the remaining cream, 1 tablespoon of sugar, and vanilla extract in a bowl and whisk until soft peaks form. Top the chocolate-layered jellies with the cream and serve. Enjoy!

Nutrition

Calories: 404kcal, Carbohydrates: 34g, Protein: 4g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 51mg, Sodium: 23mg, Potassium: 229mg, Fiber: 3g, Sugar: 29g, Vitamin A: 662IU, Vitamin C: 0.3mg, Calcium: 47mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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