Chocolate Jaffa pots

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• Lu

  11 December 2012

  Lu rated and commented on this recipe

  

  I did a trial run of these for Xmas day, but I wasn't very impressed. The jelly mixture soaked into the cake (I made my own madeira cake rather than buying one) so the layer of jelly was tiny. The ganache was way too sweet and too thick a layer. I also think that orange juice would give a better flavour than clementines, as they were a bit watery. If I made again I would double the quantity of jelly and halve the quantity of ganache. The family enjoyed them but I was a bit disappointed

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• Rachel Kinchin

  12 December 2012

  Rachel Kinchin commented on this recipe

  I'd like to try to make a vegetarian version of this with Agar Agar instead of gelatine.

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• Val

  21 December 2012

  Val commented on this recipe

  I agree with needing more jelly. I'm trying it with agar agar, 500ml of juice to 2 and half tablespoons of agar agar.

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• Shel

  24 December 2012

  Shel commented on this recipe

  I agree with Lu, it was a trifle.. made it lots of different ways and always could not stop jelly going into cake..just love the idea so iam going to try, set jelly or a layer of low sugar marmalade...will let you know .x

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• Kathryn

  24 December 2012

  Kathryn commented on this recipe

  Hmmm.... I would like to try this when I have family over next weekend but interested in the comments about the jelly sinking into the cake. That doesn't happen when you make "ordinary" trifle so I wonder what goes wrong here? If anoyne else tries it this week I'd love to hear how you get on.

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• Sani

  26 December 2012

  Sani rated and commented on this recipe

  

  Made this for Christmas Day - everyone enjoyed it. I used 2 tins of mandarins and orange juice instead of clementine juice for the jelly. The jelly did soak into the madeira cake but I didn't mind this at all. Was worried it wouldn't set as it was still runny after 2 1/2 hours in the fridge, so do leave it for the full 3 hours recommended. Will definitely make this again.

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• FAVE FOOD

  29 December 2012

  FAVE FOOD rated and commented on this recipe

  

  So glad I read the reviews for this. I made six for boxing day and they went down a treat. I used two packet tangerine jellys - 1 to soak into the sponge and set before adding the other to the clementine mix instead of the sheet geletine, As suggested I only made half of the choc topping, also glad I did this as it is v v rich. I decorated with a little bit of mashed up jelly (left from the jelly for the sponge) and little edible gold stars they looked so pretty - too good to eat was mentioned. With the alterations to the recipe it was very tasty and not too rich. I will be making this again. Also I made them on Christmas Eve and kept covered in the fridge and they kept very well. I did not add the decoration until just before serving though. I only gave three stars as I feel the recipe needs alterations

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• sllyst

  05 January 2013

  sllyst rated and commented on this recipe

  

  I made this and i too found i needed double the jelly mixture, i didn't have enough so i had to use normal orange jelly but it was fine, would have preferred the original jelly, it had such lovely flavour. Would used tinned mandarins next time, far too much hassle peeling your own. Very popular though.

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Ingredients

• 300g Madeira cake

FOR THE CLEMENTINE JELLY

• 300g sugar
• 1 vanilla pod , split lengthways
• 1 cinnamon stick
• 200ml clementine juice (from about 4 clemetines), plus 4 clementines
• 3 sheets leaf gelatine

FOR THE CHOCOLATE LAYER

• 400ml double cream
• 225g dark chocolate , roughly chopped
• 3 tbsp orange liqueur
• 25g butter , softened

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 40 mins

Cook 10 mins

Ingredients

• 300g Madeira cake

FOR THE CLEMENTINE JELLY

• 300g sugar
• 1 vanilla pod , split lengthways
• 1 cinnamon stick
• 200ml clementine juice (from about 4 clemetines), plus 4 clementines
• 3 sheets leaf gelatine

FOR THE CHOCOLATE LAYER

• 400ml double cream
• 225g dark chocolate , roughly chopped
• 3 tbsp orange liqueur
• 25g butter , softened

PER POT

494 kcalories, protein 3g, carbohydrate 54g, fat 29 g, saturated fat 18g, fibre 1g, sugar 50g, salt 0.3 g

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