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Three layered chocolate jellies
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Three Layered Chocolate Jellies

These layered chocolate jellies are perfect for entertaining as you make them in advance. They also make a great indulgent dessert for when you just need some chocolate!
Course Dessert
Cuisine British
Prep Time 40 minutes
Total Time 40 minutes
Servings 6
Author Corina Blum

Ingredients

  • 50 ml double Cream 9 fl.oz
  • 350 ml whole Milk 12 fl.oz
  • 75 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate 3 oz, broken into squares
  • 1 Dr. Oetker Vege-Gel Sachet
  • 75 g Dr. Oetker Fine Cooks' Milk Chocolate 3 oz, broken into squares
  • 75 g Dr. Oetker Fine Cooks' White Chocolate 3 oz, broken into squares
  • 7 ½ ml Dr. Oetker Select Vanilla Extract with Seeds 1 ½ tsp
  • 40 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate 1 ½ oz grated, to decorate

Instructions

  • Stir the cream and milk together. Pour 200ml into a small saucepan along with the dark chocolate pieces. Heat gently, stirring until the chocolate has melted into the cream mixture.
  • Pour 200ml of cold water into another small saucepan and stir in the sachet of vege-gel. Heat until almost boiling.
  • Make sure you have the glasses/bowls ready for this step as the mixture will begin to set very quickly. Pour the chocolate cream from the saucepan into a measuring jug as it will make pouring it out easier. Pour a third of the vege-gel mixture into the dark chocolate cream. Stir in and divide between the 6 heat-proof glasses or bowls.
  • Pour another 200ml of milk and cream mixture into a small saucepan. Add the milk chocolate and heat as before, stirring until it dissolves.
  • The water and vege-gel in the other saucepan may have set so heat it up again and it will turn back into a liquid.
  • Again, pour the milk chocolate cream into a measuring jug, stir in half the remaining vege-gel. Stir quickly and divide between the 6 bowls/glasses.
  • Repeat with the remaining milk and cream mixture. This time melt the white chocolate into it and add the vanilla seed extract too.
  • Reheat the water and vege-gel so it turns back into a liquid.
  • Pour the white chocolate cream into a measuring jug. Stir in the vege-gel and then pour into the bowls/glasses.
  • Put in the fridge to chill for at least 2 hours.
  • Top with the grated dark chocolate before serving.