Cooling time: 25 minutes
Makes: 6 small sized glasses
Chocolate orange mini rolls with orange jelly topped with chocolate angel delight and whipped cream, not forgetting chocolate sauce and zest.
Ingredients
4 Chocolate orange mini rolls
Hartley's orange jelly (135g)
Chocolate angel delight (59g)
300ml Milk
600ml Whipping cream
Drizzle of chocolate sauce
Zest off an orange
6 Ice cubes
Method:
1. Unwrap the mini rolls and cut them into slices, place them on the side of the glasses going round in a circle.
2. To make the jelly, boil the kettle and cut the squares with scissors into a jug, then pour a bit of hot water into the jug, stiring the jelly until the cubes have dissolved. To make the jelly set quicker add 6 ice cubes into the jug and mix until ice cubes have melted. Pour in each glass until the jelly fills over the top of the mini rolls. Place in the fridge for 10 minutes
3. To make the angel delight pour the chocolate powder into a bowl and add the milk, whisk until blended together and makes a smooth and creamy consistency. Get the glasses out of the fridge and check to see if the jelly is set, if so place some angel delight in, leaving room for the whipped cream in top. Place in the fridge for 5 minutes until the angle delight has set.
4. Whilst they are in the fridge to set, make the whipped cream and zest the orange. Pour the whipping cream into a large bowl and whisk until fluffy cream has appeared. Place this into a piping bag with a star nozzle and place this in the fridge.
5. Carefully zest the orange skin into long thin strips. Remove the glasses and cream out of the fridge. Pipe the whipped cream on top of the angel delights in the glass until it reaches the top. Drizzle a small amount of chocolate sauce and place the zest on top!
There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x
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