Chocolate Jello With Espresso Sauce Recipes

ESPRESSO AND CHOCOLATE JELLIES

Steps:

• For the chocolate layer: Place the chocolate chips and cream in a small bowl. Place over a pan of barely simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Spoon the mixture into the bottom of 6 espresso cups. Refrigerate until set, about 20 minutes.
• For the jelly layer: Pour 1/2 cup water in a medium bowl. Sprinkle the gelatin on top and set aside for 5 minutes until softened. In a small saucepan, combine another 1/2 cup water, sugar, and espresso powder. Bring to a boil, whisking frequently, until the sugar has dissolved. Pour the espresso mixture over the gelatin and 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.
• For the whipped cream: In a medium bowl, using an electric hand mixer, beat the cream on medium speed until thick. Add the vanilla and beat until the cream holds stiff peaks.
• Let the jellies stand at room temperature for 15 minutes. Dollop with whipped cream and serve.

CHOCOLATE ESPRESSO SAUCE

Steps:

• Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
• Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.

CHOCOLATE ESPRESSO CUPS

Steps:

• Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.

CHOCOLATE JELLO WITH ESPRESSO SAUCE

Steps:

• Prepare the sauce:.
• With a whisk, whip the yolk and 1 tablespoon of sugar in a bowl until well combined.
• In a heavy non stick saucepan, mix together the milk, remaining sugar, and espresso granules and bring to a boil.
• Pour one-third of the milk mixture into the yolks, whisking constantly. Return the egg yolk mixture to the pan and cook over moderate heat, stirring constantly until thick enough to coat the back of a wooden spoon.
• Pour through a mesh strainer and cool to room temperature, then cover and chill.
• Prepare the gelatin:.
• Pour 1/2 cup of water into a medium bowl and sprinkle the gelatin on top.
• In a heavy 2 quart saucepan, whisk together the remaining 1 cup of water, heavy cream, sugar, and cocoa powder and bring just to a boil, stirring gently (the mixture will thicken and rise when it boils).
• Remove from heat and pour into the gelatin mixture, gently stirring to combine.
• Cool to room temperature and divide evenly into cups about 1/2 cup into each.
• Cover with plastic wrap and chill for at least 3 hours or until set and cool.
• You can serve this dessert directly from the cups or unmold it. If you choose to unmold the gelatin, grease the inside of the cups with vegetable oil before pouring the gelatin mixture inches To unmold, run a sharp knife against the sides of the mold to gently separate the filling. Invert a serving plate on top of the cup and invert both the plate and cup in one motion. Shake slightly to loosen if necessary and unmold. It may take a few tries and patience.
• Spoon chilled espresso sauce right over the dessert in the cup or around the unmolded gelatin.