Recipe of the Week - Chocolate jellies with honey apricots

Another gem from Taste, this do-ahead dessert is lighter than it looks, as it uses milk instead of cream.


INGREDIENTS (serves 6)

5 gold-strength gelatine leaves (see Notes)
600ml milk
1/4 cup (55g) caster sugar
100g dark chocolate, finely chopped
2 tbs amaretto or other nut liqueur (optional: see Notes)
200g dried apricots
2 tbs honey


METHOD

1. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften.

2. Heat milk and sugar in a saucepan over medium-low heat for 4 minutes, stirring until sugar dissolves – don’t allow to boil. Add chocolate to the milk, stirring well to melt, then remove from the heat.

3. Squeeze excess water from gelatine, then add leaves to the hot milk mixture, whisking well to dissolve. Stir in liqueur, if using, then strain into a jug. Allow to cool for 1 hour, stirring occasionally.

4. Rinse six 150ml jelly moulds, then shake dry. Fill with milk mixture, then chill for at least 4 hours, preferably overnight, until the jellies are set.

5. Combine apricots and honey in a small bowl with enough boiling water to cover. Stir well, then stand for 30 minutes or until apricots are plump. Drain, then halve.

6. To serve, dip base of each jelly mould briefly in hot water, then turn out onto plates, with apricots on the side.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

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Source and Photo: Taste