Chocolate jellies

Make 4

• 40g (1/3 cup) Dutch cocoa powder
• 112 g caster sugar
• 35 ml Kahlua (or other coffee liqueur)
• 5 gold-strength gelatine leaves*

1. Soak gelatine in cold water for 5 minutes.
2. Place sugar and 100ml water in a small saucepan over low heat. Stir to dissolve sugar, then increase heat to medium and simmer for 1 minute until syrupy. Cool.
3. Place cocoa, 100ml of the syrup and 300ml water in a saucepan over low heat. Whisk gently to dissolve cocoa, bring to the boil then remove from heat.
4. Squeeze the excess water from gelatine, then add to cocoa mixture and whisk gently to dissolve.
5. Strain mixture into a jug and add Kahlua.
6. Pour into four 150ml pyramid or dariole moulds. Chill for at lease 4 hours, preferably overnight, until set.
7. To serve, dip moulds in warm water for a few seconds and turn out onto plates. Serve with vanilla or white chocolate ice cream.

* From gourmet food shops. Always check packet for setting instructions.