Coffee Chocolate Jellies Recipes

Steps:

• Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.

Steps:

• 1. FOR THE CHOCOLATE LAYER: Place the chocolate chips & cream in a small bowl. Place over a pan of barely simmering water & stir until the chocolate has melted & the mixture is smooth, about 5 minutes. Spoon the mixture into the bottom of espresso cup or ramekins. Refrigerate until set; about 20 minutes.
• 2. FOR THE JELLY LAYER: Pour 1/2 cup water in medium bowl. Sprinkle the knox gelatin on top & set aside for 5 minutes until softened. In a small saucepan combine another 1/2 cup water, sugar & instant coffee. Bring to boil, whisking frequently, until the sugar has dissolved. Pour the coffee mixture over the gelatin & whisk until the gelatin has dissolved. Whisk in the coffee liqueur. Set aside to cool, about 15 minutes. Ladle the gelatin mixture over the chocolate layer. Refrigerate until set, about 1 1/2 hours.
• 3. FOR THE WHIPPED CREAM: In medium bowl, using an electric hand mixer, beat the cream on medium speed until thick. Add the vanilla & beat until the cream holds stiff peaks.
• 4. **** Let the jellies stand at room temperature for 15 minutes before serving. Dollop with whipped cream & serve.

Steps:

• Make the coffee jelly:
• Dissolve gelatin in 3 Tbsp. cool water in a small bowl. Let stand until bloomed, about 2 minutes.
• Meanwhile, combine hot coffee and sugar in a loaf pan or large resealable container. Gently stir gelatin mixture into coffee until combined (do not stir too vigorously or air bubbles will appear). Chill until firm, about 2 hours.
• Make the whipped cream:
• Using an electric mixer on medium-high speed or a whisk, whip cream in a large bowl until soft peaks form. Add sugar and vanilla and whip to medium peaks.
• Make the frozen iced coffee:
• Blend coffee, syrup, cream, sugar, vanilla, and 3 cups ice in a blender until smooth.
• Assemble the drink:
• Cut coffee jelly into 3/4" cubes. Fill 4 tall glasses with 1/2 cup cubed coffee jelly each. Spoon 3 Tbsp. whipped cream over each and spread to create a solid layer of cream. Divide frozen iced coffee (about 1 cup each) among glasses on top of cream layer. Top with more whipped cream and serve immediately with bubble tea straws.