Sunday, September 9, 2012



50           g Toblerone chocolate bar (honey nougat chocolate) (Cadbury's equivalent would work, too)
1/4           can condensed milk
2           cups hot water
4           teaspoons instant coffee powder
2           tablespoons sugar
2           tablespoons gelatin
5           cherries


1.     Mix gelatin in 1/2 cup water.

2.     Dissolve it by heating it over a pan of hot water.

3.     Divide into 2 equal parts (one for the white coffee mixture and the other for the black one).

4.     Blend coffee powder in the remaining 1 1/2 cups of hot water.

5.     Divide into 2 equal parts.

6.     Add sugar and one portion of the dissolved gelatin.

7.     Keep this coffee-jelly mixture aside.

8.     Add condensed milk and the remaining gelatin to the other portion of the coffee.

9.     Mix this milk-coffee-jelly mixture nicely.

10.     Take 5 cocktail glasses and pour 1/2 inch layer of black jelly coffee mixture.

11.     Chill till set.

12.     Pour a 1/2 inch layer of the milk-coffee-jelly mixture.

13.     Chill till set.

14.     Repeat the layer.

15.     Chill to set.

16.     Chop the Toblerone chocolate into small pieces.

17.     Melt it over a pan of hot water.

18.     Just before serving, pour 2 tsps.

19.     of the melted chocolate on the set dessert.

20.     Decorate with a maraschino cherry and a mint leaf.

21.     Serve in style!

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