Chocolate Orange Spider Jellies

Method

Heat the orange juice in a medium sized pan until it’s nearly boiling. Cover the gelatine with cold water and leave for 5 minutes until it’s spongy and softened. Squeeze out any excess water and take the pan off the heat, stir gelatine until it dissolves.

Let the mixture cool a little, then divide between 10 serving dishes- place in the fridge for at least 5hrs, or overnight.

Cover a baking sheet with baking parchment. Melt the chocolate and pour it into a small freezer bag, make a piping bag by snipping off a piece of one corner.

Then, pipe out 10 spider web shapes onto the baking parchment; pipe a circle with a smaller circle inside then pipelines coming out from the centre like the spokes of a wheel- place them in the fridge to harden.

Just before serving, carefully peel away each spider web from their parchment and place on top of the jelly.

Spookalicious!