Sunday Dinner

Poached Shrimp 
served with a Rouille Sauce
Joesph Faiveley Bourgogne Chardonnay 2008 (Thanks, John!) 

Steak and Frites
served with a Bearnaise sauce
Roasted Asparagus with Shallots and Chives
Clarendelle Grand Vin de Bordeaux 2005 (Thanks again, John!) 

Chocolate-Layered Espresso Jellies

It's feeling like summertime in April today, so I feel like digging a spoon into a dessert that evokes thoughts of outdoor seating at a bistro in May. These Chocolate-Layered Espresso Jellies provide the flavor and the fun-to-eat format that everyone can enjoy. The jelly layer is essentially grown-up jello and the chocolate layer is creamy and decadent.  The combination of these layers in one spoonful are a textural marvel that explodes with flavor in every bite.

The recipe says to serve these after the chocolate layer has set just 20 minutes in the refrigerator.  That will ensure that the chocolate is cool, but still creamy.  However, you can make these earlier in the day.  Just prepare the jelly layer and chocolate layer according to the recipe.  Remove them from the refrigerator 30 minutes before serving to allow the chocolate layer to soften.  Top with the lightly sweetened whipped cream and serve.

Chocolate-Layered Espresso Jellies
serves 8

3 teaspoons powdered gelatin
2 Tablespoons warm water
2 cups strong coffee
1/2 cup + 1 Tablespoon granulated sugar, divided
125 grams (about 4 1/2 ounces) dark chocolate, chopped
125 grams (about 4 1/2 ounces) milk chocolate, chopped
1/4 cup KahlĂșa
1 1/2 cups heavy cream (not ultra-pasturized), divided
1/2 teaspoon pure vanilla extract

In a small bowl, combine the gelatin and water; stir to combine.  Set aside until the gelatin is absorbed, about 5 minutes.  In a medium sized saucepan, dissolve 1/2 cup of the sugar into the coffee over medium heat.  Increase the heat and bring the mixture to a boil and cook for 30 seconds.  Remove the pan from the heat and add the gelatin mixture, stirring until it dissolves.  Set the mixture aside to cool for 20 minutes.  Pour the coffee mixture into eight 1 cup capacity glasses and refrigerate until set, about 1-2 hours.

Place the chocolates, KahlĂșa, and 1/2 cup of the cream in a saucepan over low heat and stir until the chocolate is melted and smooth, about 2-3 minutes.  Set aside to cool.  

Evenly spoon the chocolate mixture over the set coffee jelly mixture and refrigerate for 20 minutes.  Place the remaining cream, 1 tablespoon of sugar, and vanilla extract in a bowl and whisk until soft peaks form.  Top the chocolate-layered jellies with the cream and serve.  Enjoy!

Source: Adapted from Donna Hay Magazine, Issue 52


  1. What an enticing menu, and the chocolate jellies are so unique. Thank you for sharing -- wish I could join you!

  2. WOW...this looks soooo delicious. I must try it soon. Beautiful photo!

  3. Your jellies are so pretty! What a way to welcome in spring.


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