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Dark chocolate jellies with caramel popcorn
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Prep Time:
450 minutes
Cook Time:
5 minutes
Total Time:
455 minutes
Indulge in rich chocolate jellies topped with caramel popcorn for the perfect sweet and crunchy treat.
Ingredients:
  • 75g caster sugar
  • 100g dark chocolate, chopped
  • 20.00 ml instant coffee, diluted in 20.00 ml hot water
  • 3 titanium-strength gelatine leaves (see notes)
  • Store-bought caramel popcorn, to serve
Instructions:
  • In a saucepan over medium heat, combine sugar and 1 1/2 cups (375ml) water. Bring to a boil, stirring continuously for 2 minutes until sugar dissolves. Remove from heat, then stir in chocolate and coffee until completely melted and smooth.
  • Soak gelatine leaves in cold water for 5 minutes until softened. Squeeze out excess water, then stir them into the chocolate mixture until well combined. Chill for 1 1/2 hours, stirring every half hour until slightly thickened. Stir mixture until smooth, then divide into four 1/2 cup (125ml) jelly moulds. Cover and chill for at least 6 hours until set.
  • Before serving, briefly dip the base of each jelly mold in hot water and gently turn out onto plates. Enjoy with caramel popcorn.

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