Chocolate jelly with praline

Chocolate jelly with praline


Finish your feast with this creamy chocolate jelly draped in thick cream and praline.

The ingredient of Chocolate jelly with praline

  1. 300ml thin cream
  2. 300ml milk
  3. 150g good-quality dark chocolate, chopped
  4. 4 sheets (15g) leaf gelatine*
  5. Thick cream, to serve
  6. 125g walnuts
  7. 220g (1 cup) sugar

The instruction how to make Chocolate jelly with praline

  1. Place the thin cream and milk in a saucepan over medium heat and bring to the boil. Remove from heat, then add the chocolate. Set aside for 5 minutes until the chocolate melts, then stir to combine.
  2. Meanwhile, place the gelatine leaves in a bowl of cold water for 5 minutes to soften. Squeeze dry, then add to the chocolate and milk mixture. Stir well to combine. Pour into a 1-litre (4-cup) dish. Set aside at room temperature to cool, then refrigerate for 2 hours until set.
  3. Meanwhile, to make praline, place nuts on a non-stick baking tray. Place sugar and 60ml (1/4 cup) water in a pan over low heat. Stir to dissolve sugar, increase heat to medium and cook until golden. Quickly pour over the walnuts to completely cover. Set aside at room temperature for 1 hour until firm. Break into rough shards and place in a food processor. Process until a mass of golden crumbs.
  4. Place the base of the jelly mould briefly in warm water and turn out onto a serving plate. Cut into slices and serve with cream and sprinkle with the praline.

Nutritions of Chocolate jelly with praline

calories: 956 calories
calories: 62 grams fat
calories: 27 grams saturated fat
calories: 86 grams carbohydrates
calories: 81 grams sugar
calories: 14 grams protein
calories: 87 milligrams cholesterol
calories: 89.02 milligrams sodium
calories: NutritionInformation

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