As we all know Coffee and Chocolate are a great combination. This is a delightful cold dessert that is easy to make, however, it takes time as you need to cool it in fridge. I like Coffee Jelly not very sweet, rather bitter and aromatic. When jellies are set, you need to decorate the parfait. Today I used Whipped Cream, Toasted Almond Flakes and Chocolate Syrup.
Makes
2 to 3 Servings
Ingredients
Coffee Jelly
1/2 tablespoon Gelatine Powder
1 & 1/2 tablespoons Water
1 cup Good Strong Coffee
1 tablespoons Sugar *add extra for sweeter jelly
Chocolate Mousse Jelly
1 teaspoon Gelatine Powder
1 tablespoon Water
3 tablespoons Sugar
1 tablespoon Cocoa Powder
1/2 cup Milk
A few drops Vanilla Extract
1/2 cup Thicken Cream *softly whipped
Decoration
Whipped Cream *slightly sweetened
Toasted Almond Flakes
Chocolate Syrup
*Other suggestions include Vanilla Ice Cream, Chocolate Biscuit, Soft Chocolate Ganache, Fresh Berries, etc.
Method
- Coffee Jelly: Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
- Make Good Strong Coffee. Make sure Coffee is very hot. If required, heat in the microwave OR saucepan. Add Gelatine mixture, mix well until Gelatine dissolves, then add Sugar.
- Pour the jelly mixture into a square container. When cool enough, place it in the fridge and leave to set firmly.
- Chocolate Mousse Jelly: Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
- Combine Sugar and Cocoa Powder in a small saucepan. Add Milk and Vanilla, and bring to just boil. Remove from the heat and add soaked Gelatine, mix well until Gelatine dissolves. Cool the mixture.
- When the mixture has started thickening, add softly whipped Cream, and mix to combine.
- Assembly and Decoration: Cut Coffee Jelly into cubes. Add some Chocolate Mousse Jelly into large serving glasses, add some Coffee Jelly cubes, and repeat the process. Place in the fridge and leave to set.
- Before serve, decorate as you like. Today I added Whipped Cream, Toasted Almond Flakes and Chocolate Syrup.
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