I don't know about you, but after last weekend's influx of chocolate, my house is now full all sorts of sweets, which is a wonderful problem to have. This week, I'm sharing a recipe for all that uneaten chocolate hiding in the cupboards: chocolate jelly. Perfect for a spring dessert, it's light, quick, easy to make and easy to share. Enjoy, Katie x

Chocolate Jelly Trio

Cooking time: 30 minutes plus setting time

Serves: 6

Ingredients

2 sachets of gelatin powder (12g)

200g milk chocolate

100g white chocolate

450ml milk

150ml double cream

Items you will need

6 individual jelly moulds or 1 large one

A bain-marie (a heat-proof mixing bowl and a shallow pan)

Method

Heat 150ml of milk until it is hot but has not yet reached boiling point.

Take the milk off the heat and add the gelatin, stirring it through thoroughly until it dissolves.

Now heat 100g of milk chocolate in a bain-marie over a medium heat, until it has completely melted and slowly add the milk and cream while stirring.

When combined, pour the mix into the jelly moulds (or mould).

Pop into the refrigerator and allow to set for about an hour.

When the first layer of jelly is ready, heat a further 150ml of milk.

Heat 100g of white chocolate in a bain-marie over a medium heat until it has completely melted and once again slowly add the milk and cream while stirring.

Pour this layer into the jelly moulds and return to the refrigerator to set.

When this layer has set (after about an hour), start on your final layer of jelly by repeating the steps for the first layer.

Pop into the refrigerator and allow the jelly to set.

Serve with shavings of chocolate, whipped cream or simply on its own.

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