Chocolate Orange Spider Jellies Recipes

CHOCOLATE ORANGE SPIDER JELLIES

Steps:

• Heat the orange juice in a medium sized pan until it's nearly boiling. Cover the gelatine with cold water and leave for 5 minutes until it's spongy and softened. Squeeze out any excess water and take the pan off the heat, stir gelatine until it dissolves. Let the mixture cool a little, then divide between 10 serving dishes- place in the fridge for at least 5hrs, or overnight. Cover a baking sheet with baking parchment. Melt the chocolate and pour it into a small freezer bag, make a piping bag by snipping off a piece of one corner. Then, pipe out 10 spider web shapes onto the baking parchment; pipe a circle with a smaller circle inside then pipelines coming out from the centre like the spokes of a wheel- place them in the fridge to harden. Just before serving, carefully peel away each spider web from their parchment and place on top of the jelly. Spookalicious!

CHOCOLATE ORANGE SPIDER JELLIES

Steps:

• Heat the orange juice in a medium-size pan until nearly boiling. Cover the gelatine with cold water and leave for 5 mins until spongy and softened. Squeeze out any excess water. Take the pan off the heat and stir in the gelatine until dissolved. Let the mixture cool a little, then divide between 10 serving dishes. Place in the fridge for at least 5 hrs, or preferably overnight.
• Cover a baking sheet with some baking parchment. Melt the chocolate either in the microwave (1-2 mins should do it) or in a bowl set over a small pan of boiling water. Pour the melted chocolate into a small freezer bag. Make a piping bag by snipping off a tiny piece of one corner. Now pipe out 10 spider-web shapes onto the baking parchment: pipe a circle with a smaller circle inside, then pipe lines coming out from the centre like the spokes of a wheel. Place the chocolate spider webs in the fridge to harden. Just before serving, carefully peel away each spider web from the parchment and place on top of a jelly.

CHOCOLATE ORANGE SPIDER JELLIE (JELLO)

Steps:

• Heat half of orange juice in a saucepan on high until almost boiling and remove pan from heat.
• Using a fork to whisk in gelatine, until dissolved and add remaining juice and stir until well combined.
• Alow mixture to cool a little and then divide between 10 serving glasses or cups and chill for 3 to 4 hours until jelly/jello is set.
• Line a baking tray with baking paper and place chocolate in a microwave safe bowl and microwave at 50% for 1 to 2 minutes until melted and stir until smooth.
• Pour into a small resealable bag and snip of a tinyu piece at one corner.
• Pipe 10 spider web shapes onto the baking paper and refrigerate of 10 minutes or until set.
• When ready to serve carefully remove webs from baking paper and place on top of jellies.