CRYSTAL FIGHTERS
Chocolate Orange Vegan Dessert with edible crystal sweets

Makes 3-5 depending on the size of your glasses.

Dessert

Packet of sugar free orange jelly orange marmalade
2 tubs of Coconut Collab Double Cream
100g dark chocolate
1 orange, zested
Pinch of salt
Caster sugar
Fresh mint

Crystals

Packet of boiled fruit and clear mint sweets

Method

Begin by making up the jelly according to the packet instructions and pour into 3/5 crystal glasses, filling about a third of the way up the glass. Refrigerate until set.

While the jelly are setting, make the crystals. Pre-heat the oven to 180C and break the sweets into pieces, using a rolling pin and place them inside a silicone crystal mould. You can keep the crystals to one colour or layer up the sweets to create a multi- coloured effect. Heat in the oven for approx 5-10 minutes until melted. You may need to top up the moulds with more sweets to fill the moulds as they melt. Once fully filed and melted, remove from the oven and leave to set.

Meanwhile make the chocolate orange ganache. Pour one tub of the coconut double cream into a small bowl and break in the chocolate. Zest over an orange and add a pinch of salt and some caster sugar if you like a slightly sweeter ganache. Set the bowl over a pan with some water in (bain-marie style) and bring the water to a simmer, making sure that the bottom of the bowl doesn't touch the surface of the water. Heat and stir together until the chocolate has fully melted and everything has thoroughly combined. Remove the pan from the heat and carefully take the bowl off the pan and allow the mixture to cool.


Once the jellies have set remove the glasses from the fridge and place a layer of marmalade on top of the jelly. Next spoon or pour over a layer of the cooled melted chocolate ganache to create an even layer within each glass. With the remaining chocolate ganache, whisk together until thickened and lighter in colour. Spoon layers of this mix over the first chocolate layer, again remembering to level each layer off. Next whip up the other tub of coconut cream with some sugar to sweeten and once thickened top each dessert off with this final layer. Place in the fridge to chill and firm up a little if not enjoying straight away.

Finally place sprigs of mint into your desserts and decorate with your crystal sweets.

For an extra special touch you can place mini sparklers in each of your desserts and light when ready to serve.