Creamy Vanilla And Chocolate Jelly

Creamy Vanilla And Chocolate Jelly is a very light and airy dessert, with a touch of sweetness. Who wouldn’t love chocolate and vanilla goodness in a cup? I always try to limit myself. This dessert is so simple to make and a great way to end a special dinner. It can be done the day before.

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Creamy Vanilla And Chocolate Jelly
You can also make it in one big baking pan and cut it into small squares.
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5-6 hours
Servings
servings
Ingredients
Vanilla layer
Chocolate layer
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5-6 hours
Servings
servings
Ingredients
Vanilla layer
Chocolate layer
Instructions
Vanilla layer
  1. In a small bowl, sprinkle gelatin over 1/2 cup of cold water. Let stand for 5 minutes.
  2. In a large saucepan, bring milk, heavy whipping cream, vanilla extract and sugar to a simmer, stirring constantly, until sugar is dissolved.
  3. Add gelatin mixture and stir until dissolved. Remove the saucepan from the heat. Let it cool for 5 minutes, strain through a fine sieve.
  4. Divide the mixture between 12 small glasses and place them in the fridge until firm (2-3 hours).
Chocolate layer
  1. In a small saucepan, add milk and water. Sprinkle gelatin on top and set aside for 3 minutes. Add cacao powder and sugar, mix well.
  2. Place over medium heat and heat until barely boiling, stirring constantly.
  3. Remove from the heat and strain through a fine sieve. Let the mix cool down.
  4. Remove the glasses from the refrigerator and pour the chocolate mixture on top of the vanilla jelly.
  5. Refrigerate for 2 more hours.

Chocolate Hazelnut Truffles

Chocolate Hazelnut Truffles is one delicacy that no one can refuse. The roasted hazelnut compliments the rich cacao powder. Store the truffles in container in the fridge for up to 5 days, but they will disappear from the fridge a lot faster, trust me on this.

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Chocolat Hazelnut Truffles
If you don't have hazelnuts, feel free to use almonds, cashews, walnuts or any other nuts you like. Just don't forget to roast them in the oven before making the truffles. Fresh nuts taste way better.
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 3 hours
Servings
pieces
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 3 hours
Servings
pieces
Instructions
  1. Preheat oven to 350 degrees F. Spread the nuts in an even layer on the baking sheet, and roast it for 10-15 minutes. Stirring every 3 minutes. Check the nuts. You are looking for the color to be a few shades darker. When the nuts are browned and smell nutty, remove from the oven and transfer onto a plate. Cool it and clean from the flakes. I like my truffles extra tiny, so I cut each hazelnut in half. You don't have to cut them if you are making large truffles.
  2. Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
  3. Whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
  4. Use a teaspoon or small cookie scoop to portion the ganache, hide one hazelnut inside each piece, roll the balls between hands, until smooth and place on a plate.
  5. Roll in cacao powder.
  6. Refregirate for at list 1 hour.
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