Jelly in chocolate
Description
The dish is prepared without unnecessary complications. The beautiful and appetizing jelly in chocolate is somewhat tricky to make, but it looks extremely original and charming, especially when prepared for Easter or a children's party. The main challenge lies in making the chocolate mold. We prepare it in three layers, allowing each layer to set in the refrigerator. We melt the chocolate using a double boiler. The filling is made from sour cream, sugar, and gelatin. The result is a very tasty and attractive treat. Good luck! The finished dessert can now be served.
Instructions
- 1
Step 1
Chop the chocolate and place it into a suitable container set over a water bath (about 80 degrees Celsius). Stir the chocolate until smooth and uniform.
- 2
Step 2
Then we coat the eggshell mold with melted chocolate. We coat the mold in such a way as to leave an empty space, creating the effect of a cracked egg.
- 3
Step 3
To prepare this dessert, you can use real eggshells, thoroughly washed. In general, you should pour three layers. After applying each layer, place it in the refrigerator to set before pouring the next one. If making halves, as shown in the previous photo, apply chocolate at the end to join the two parts together, then let it set in the refrigerator.
- 4
Step 4
Prepare the gelatin. Pour it into a convenient bowl and cover with cold water. Let it sit for 15 minutes so the gelatin can swell.
- 5
Step 5
In another bowl, mix the sugar with sour cream and beat with a mixer. When the mixture increases in volume, add the vanilla extract and mix thoroughly.
- 6
Step 6
Next, dissolve the gelatin in a water bath and let it cool slightly so that the sour cream mixture doesn't curdle when you add it. Then mix everything thoroughly. Cover the resulting mixture with plastic wrap and chill in the refrigerator for about ten minutes, until it thickens.
- 7
Step 7
Fill chocolate eggs with jelly and refrigerate.
- 8
Step 8
Place a piece of peeled orange (as a yolk) into each "egg" and serve.