Ingredients
1 cup Basic chocolate
seedless rasberry jam
Method
- Coat the mould with this melted chocolate.
- Refrigerate for few minutes till it hardens.
- Fill in the rasberry jam in the coated mould.
- Cover ths jam with melted chocolate.
- Cool ths mould until the chocolate hardens.
- Remove the chocolate from the mould taping the mould.
- Your rasberry chocolate jelly is ready.
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