Orange jelly is set in serving dishes with a topping of creamy dark chocolate truffle - it may sound very impressive, but it is actually very simple. The orange jelly takes just two ingredients, as does the chocolate truffle!
- 1 litre smooth, sweetened orange juice
- 6 sheets leaf gelatine
- 200g dark chocolate
- 200ml double cream
Soak the gelatine leaves in cold water for five minutes. Heat the orange juice in a small saucepan until warm and barely simmering.
Take the orange off the heat. Squeeze the excess water out of the gelatine leaves. Whisk into the orange juice.
Pour the jelly mixture into 10 serving glasses or dishes. Leave to set.
Meanwhile, melt the chocolate in a bowl suspended over a pan of simmering water. Heat the cream in a small saucepan until hot but not simmering. Whisk the hot cream into the melted chocolate until smooth.
Pour the chocolate truffle liquid onto the orange jellies. Put back into the fridge and leave to set.