Chocolate Jelly Recipes

Classic recipes for chocolate covered jelly.

• 1 pint of boiling water,
• 1/3 a package of gelatine,
• 2 pinches of salt,
• 2 level tablespoonfuls of sugar,
• 1 ½ squares of chocolate,
• 1 teaspoonful of vanilla.

Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil for three or five minutes. Soften the gelatine in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.

Recipe Two:

Dissolve in a quart of water three tablespoonfuls of grated chocolate; let come to a boil; simmer ten minutes; add a cup of sugar and a box of gelatine (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of cheese-cloth. When almost cold, add a dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk well; add ½ a pound of crystallized green gages cut into small pieces; pour into a pretty mould, and when cold serve with whipped cream.