QiMeal
Delicje Szampańskie
Delicje Szampańskie · ready in 1 h 54 min · 8 servings · 217 kcal per serving · easy · 5 ingredients
Polish jaffa style jelly and chocolate biscuits with a tender sponge base, bright orange center, and crisp dark chocolate shell.
- Prep
- 18 min
- Cook
- 6 min
- Total
- 1 h 54 min
- Serves
- 8
- kcal
- 217
- Difficulty
- easy
Ingredients · 8 servings
- 16Sponge biscuit
- 1 pkgOrange jelly
- 250 mlWater, hot
- 120 gDark chocolate, chopped
- 15 gButter (optional)
Equipment
refrigerator, stovetop, tray, baking paper, shallow dish, round cutter, saucepan, heatproof bowl, spoon, small spatula, serving plate
Instructions
- Prepare Work Area
Gather sponge biscuits, orange jelly, water, dark chocolate, and butter. Set out a tray, baking paper, shallow dish, cutter, saucepan, bowl, and spoon. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Set Orange Jelly
Dissolve orange jelly in 250 ml hot water, pour into a shallow lined dish, and chill until firm enough to cut clean circles. · 1 h
What to look for: The jelly looks clear, level, and firm when the dish is gently tilted.
- Cut Jelly Rounds
Cut 16 jelly circles slightly smaller than the sponge biscuits, lifting them gently so the edges stay neat and smooth. · 5 min
What to look for: Each jelly round is even and sits neatly inside the biscuit edge.
- Top Sponge Biscuits
Place 1 jelly circle on each sponge biscuit, then chill the tray so the jelly grips the sponge before glazing. · 10 min
What to look for: The jelly rounds stay centered and do not slide when the tray moves.
- Melt Chocolate Glaze
Melt dark chocolate with butter in a bowl set over barely simmering water, stirring until glossy and fluid. · 6 min
What to look for: The chocolate is smooth, shiny, and falls from the spoon in a thin ribbon.
- Coat With Chocolate
Spoon chocolate over each jelly topped biscuit, covering the jelly dome while leaving the sponge base visible at the edge. · 8 min
What to look for: The jelly is covered with a glossy cap and the biscuit edge remains visible.
- Chill And Serve
Chill the biscuits until the chocolate is set, then serve 2 pieces per person with the jelly centered on each sponge. · 20 min
What to look for: The chocolate is firm to the touch and has a clean snap when bitten.
Nutrition (per serving)
| kcal | 217 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 32 g |
| of which sugars | 20 g |
| Fat | 9 g |
| of which saturated | 5 g |
| Fibre | 2 g |
| Sodium | 86 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, eggs
May contain: soybeans, tree nuts
Storage and reheating
- Fridge: up to 4 days
- Freezer: not recommended
- Serve chilled from the refrigerator. Reheating is not recommended because the jelly will melt and the chocolate will lose its set.
Ingredient substitutions
Sponge biscuit
- Homemade sponge biscuit: Use the same weight and cut to the same diameter.
Orange jelly
- Orange jelly made firmer with less water: Use the same package weight and reduce water as directed in this recipe.
Dark chocolate
- Dark chocolate with 60 percent cocoa: Choose a bar that melts smoothly for a thin coating.
Butter
- Dark chocolate: Use 15 g extra chocolate if omitting butter. The glaze will set firmer.
