Glass of chocolate with blood orange jelly

Pour the cocoa with the cornstarch, sugar and salt into a bowl and mix. Melt the butter in a casserole over low heat, add the milk and bring to a boil. Add the prepared mixture at the beginning and cook over a high heat, stirring constantly for 5 min. Lower the heat to the minimum and cook 5 more minutes, stirring occasionally. Remove from heat and let cool. Wash the oranges and dry them. Cut half an orange into half moon shaped pieces and reserve them to decorate at the end. Peel the rest of the oranges cutting only the colored part of the skin and reserve this. Remove all the white skins from the oranges and the half lemon, put the segments in the glass of the blender with the skins and grind. Pour it in a pan with the sugar and 100 ml of water, put to the fire, bring to a boil and cook for 25 minutes on low heat.

Pour the jelly into the cups up to a third of its height. Fill with the chocolate cream another third. Sprinkle with the pistachios, decorate each cup with an orange half moon and serve.

Tip: try replacing pistachios with hazelnuts or toasted and chopped almonds in coarse grains.