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How to make Chocolate jelly with praline

Yield = 4
Prep time: 2:05
Cook time: 0:25
Total time: 2:30

Ingredients

  • 300ml thin cream
  • 300ml milk
  • 150g good-quality dark chocolate, chopped
  • 4 sheets (15g) leaf gelatine*
  • Thick cream, to serve

Praline*

  • 125g walnuts
  • 220g (1 cup) sugar

Method

  • Step 1 Place the thin cream and milk in a saucepan over medium heat and bring to the boil. Remove from heat, then add the chocolate. Set aside for 5 minutes until the chocolate melts, then stir to combine.
  • Step 2 Meanwhile, place the gelatine leaves in a bowl of cold water for 5 minutes to soften. Squeeze dry, then add to the chocolate and milk mixture. Stir well to combine. Pour into a 1-litre (4-cup) dish. Set aside at room temperature to cool, then refrigerate for 2 hours until set.
  • Step 3 Meanwhile, to make praline, place nuts on a non-stick baking tray. Place sugar and 60ml (1/4 cup) water in a pan over low heat. Stir to dissolve sugar, increase heat to medium and cook until golden. Quickly pour over the walnuts to completely cover. Set aside at room temperature for 1 hour until firm. Break into rough shards and place in a food processor. Process until a mass of golden crumbs.
  • Step 4 Place the base of the jelly mould briefly in warm water and turn out onto a serving plate. Cut into slices and serve with cream and sprinkle with the praline.