Sweets turn out to be very tasty and unusual, because the usual jelly sweets are only with a fruity taste, and in this case - chocolate. In addition, if you pick up interesting molds and decorate them beautifully, then they can be served at the festive table!
It is necessary
- For jelly - white top
- - 80 g of milk;
- - a small bag of gelatin;
- - 30 g of sugar.
- For jelly - chocolate part
- - 2 bars of chocolate;
- - 2 large bags of gelatin;
- - 80 g butter;
- - 380 g of milk;
- - 2 small bags of vanillin;
- - ground red pepper (optional);
- - almond and hazelnuts - by the number of sweets.
Instructions
Step 1
First, you need to prepare the top of the candy - soak a bag of gelatin in 80 g of milk, when it swells - send it to a heated stove and add 30 g of sugar there. Wait until everything melts, but does not boil, remove from the stove, let cool and pour into silicone molds (special for sweets), put in the freezer for 12 minutes.
Step 2
While the top is cooling, you can start preparing the chocolate part of the jelly. Take chocolate, break it into medium pieces, place in a saucepan and put on the stove, add butter.
Step 3
Pour gelatin into milk, leave to swell. When gelatin swells in milk, add it to butter and chocolate, place vanillin and pepper in the same place. Mix everything, if the gelatin has completely dissolved, then remove the pan from the stove and put it in front of the window to cool.
Step 4
Remove the molds from the freezer - the top is already frozen. Put a nut in each mold and pour half of the chocolate mass, send it to the freezer for 6 minutes (if you fill in the whole mold at once, the nut will float to the surface and it will be ugly to stick out of the candy).
Step 5
When the specified time has passed, pour the form to the end and send it to the refrigerator until it solidifies completely. If time is limited, then again in the freezer until tender.
