Ingredients

• 5 gold-strength gelatine leaves (see Notes)
• 600ml milk
• 1/4 cup (55g) caster sugar
• 100g dark chocolate, finely chopped
• 2 tablespoons amaretto or other nut liqueur (optional: see Notes)
• 200g dried apricots
• 2 tablespoons honey

Method

• Step 1 Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften.
• Step 2 Heat milk and sugar in a saucepan over medium-low heat for 4 minutes, stirring until sugar dissolves – don’t allow to boil. Add chocolate to the milk, stirring well to melt, then remove from the heat.
• Step 3 Squeeze excess water from gelatine, then add leaves to the hot milk mixture, whisking well to dissolve. Stir in liqueur, if using, then strain into a jug. Allow to cool for 1 hour, stirring occasionally.
• Step 4 Rinse six 150ml jelly moulds, then shake dry. Fill with milk mixture, then chill for at least 4 hours, preferably overnight, until the jellies are set.
• Step 5 Meanwhile, combine apricots and honey in a small bowl with enough boiling water to cover. Stir well, then stand for 30 minutes or until apricots are plump. Drain, then halve.
• Step 6 To serve, dip base of each jelly mould briefly in hot water, then turn out onto plates, with apricots on the side.