Chocolate orange spider jellies

Chocolate orange spider jellies

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(2 ratings)

Prep: 10 mins Plus chilling

More effort

Serves 10

These jellies are bound to be a hit at kids' parties - the webs add a spooky touch and taste great with the jelly

Nutrition and extra info


  • kcal61
  • fat1g
  • saturates0g
  • carbs10g
  • sugars10g
  • fibre0g
  • protein4g
  • salt0.06g


  • 1l smooth orange juice
  • 6 strips gelatine



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 25g dark chocolate

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…


  1. Heat the orange juice in a medium-size pan until nearly boiling. Cover the gelatine with cold water and leave for 5 mins until spongy and softened. Squeeze out any excess water. Take the pan off the heat and stir in the gelatine until dissolved. Let the mixture cool a little, then divide between 10 serving dishes. Place in the fridge for at least 5 hrs, or preferably overnight.

  2. Cover a baking sheet with some baking parchment. Melt the chocolate either in the microwave (1-2 mins should do it) or in a bowl set over a small pan of boiling water. Pour the melted chocolate into a small freezer bag. Make a piping bag by snipping off a tiny piece of one corner. Now pipe out 10 spider-web shapes onto the baking parchment: pipe a circle with a smaller circle inside, then pipe lines coming out from the centre like the spokes of a wheel. Place the chocolate spider webs in the fridge to harden. Just before serving, carefully peel away each spider web from the parchment and place on top of a jelly.

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Comments, questions and tips

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12th Jan, 2012
Excellent at any time of year. I make these (as half quantities) for my 2 year old and vary the juices I use. She loves them and they are a healthy alternative to tablet jellies. Very easy to make.
17th Aug, 2010
Was very fun to serve my guests at the Halloween-party. Simple and great! I used mango instead of orange juice.
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