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Monday, August 6, 2012

Chocolate Espresso Jello

Have a happy Monday, everyone! How was your weekend? As predicted, mine was a total stresser: 2 kiddie birthday parties, errands and a house hold that needed plenty of work. In the midst of all that, I found time to make a 2 tier cake (for one of the parties), blueberry muffins, and blueberry pancakes for Sunday's breakfast. All i wanted to do was relax and make jello. A Chocolate Jello to be exact. A chocolate jello i could share with my chocoholic friends. 

Knowing i had no time what so ever to make a simple jello, i still couldn't get it off my mind. This fantasy had to become reality and therefore inspired today’s recipe. I’d love to share it with you and hope that you to would have a sweet chocolaty weekend as i. Enjoy!

Espresso Sauce (optional)

1 large egg yolks
2 tablespoons sugar
3/4 cup milk1 teaspoon instant espresso powder, (I'm sure if you don't have the granules you could use instant coffee granules)
With a whisk, whip the yolk and 1 tablespoon of sugar in a bowl until well combined.
In a heavy non stick saucepan, mix together the milk, remaining sugar, and espresso granules and bring to a boil.Pour one-third of the milk mixture into the yolks, whisking constantly. Return the egg yolk mixture to the pan and cook over moderate heat, stirring constantly until thick enough to coat the back of a wooden spoon.Pour through a mesh strainer and cool to room temperature, then cover and chill.

1 1/4 cups chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted
In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the 8 inch spring form pan. Cover and refrigerate while you make the filling.

7 oz. semi sweet chocolate
1 1/2 cups milk1/2 cup heavy cream
3 1/2 teaspoons gelatin powder
3 1/2 tablespoons sugar
1 tablespoons Dutch-processed cocoa powdera pinch of salt

Pour 3 tablespoons of water into a medium bowl and sprinkle the gelatin on top. (make sure all of the gelatin is well hydrated. Add drops of water if not fully hydrated.)
Chop the semi sweet chocolate and place in bowl.
In a heavy 2 quart saucepan, whisk together the milk, heavy cream, sugar, salt, and cocoa powder and bring just to a bare simmer, stirring gently. Make sure sugar has melted.
Remove from heat and add the gelatin mixture, gently stirring to combine. Add this to the chopped chocolate. Stir until completely cooled.Cool to room temperature and pour into cooled crust.Cover with plastic wrap and chill for at least 3 hours or until set and cool.
To unmold the gelatin, grease the inside of the pan with vegetable oil before pouring the gelatin mixture inches Run a sharp knife against the sides of the mold to gently separate the filling. Invert a serving plate on top of the cup and invert both the plate and cup in one motion. Shake slightly to loosen if necessary and unmold. It may take a few tries and patience.Spoon chilled espresso sauce right over the dessert.


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