A dessert that always works! Milk chocolate jelly is my lifesaver when I need to prepare a quick dessert for large quantities guests, spending literally 20 minutes.
I love this jelly because you can make it with milk and cream. With milk you will get a dietary version of jelly, with cream it will be richer and higher in calories. The choice is yours, in both cases the jelly turns out delicious.
The jelly can be decorated according to your wishes, you can simply fill half the mold with chocolate and milk jelly, you can make several layers. You can also decorate it in your own way.
Let's prepare the ingredients for milk-chocolate jelly: milk, gelatin, sugar and chocolate.
First of all, dissolve gelatin in 1 tbsp. warm water and heat the milk in a saucepan, but not to a boil.
Break the chocolate into smaller pieces and place in a baking dish. microwave oven, pour in 150 ml of milk and microwave for 2 minutes to melt the chocolate.
Add 100 ml of milk to the dissolved gelatin and place the gelatin in the microwave for 1-2 minutes. Take out the gelatin and mix well until it is completely dissolved. If necessary, strain.
I will make more milk jelly than chocolate, adding a third of the gelatin to the bowl with the chocolate.
Pour the rest of the gelatin into the remaining 250 ml of milk and add sugar. Mix everything well until the sugar dissolves.
Pour jelly in layers into any molds convenient for you. different colors. I started with chocolate, put the molds in the refrigerator for 20 minutes, then took them out and poured the milk layer, and put the molds in the refrigerator again. And so on until you run out of jelly.
Milk chocolate jelly can be prepared for festive table in the evening, it stands well in the refrigerator.
Before serving, decorate the top of the jelly with mint leaves, grated white chocolate and nuts.
Bon appetit!
Did you know that if you have cocoa, sugar and gelatin in the house, you can prepare a wonderful dessert that will be appropriate both in everyday life and for special occasions. It would not be entirely decent to serve regular cocoa as a dessert; it would be more of a drink. However, if you add some ingredients to it, you will get an original dessert that can even play the role of a simple one.
To prepare such a dessert, or rather chocolate jelly, we will need:
Cocoa – 2 tablespoons;
Milk – 1.5 cups;
Sugar to taste (about 2-3 tablespoons);
Vanilla sugar – 1/3 sachet;
Gelatin – 1 full tablespoon;
Water – ½ cup;
Condensed milk for decoration.
How to cook with photos step by step
How to make chocolate jelly? Quite simple. We will need to soak the gelatin. 
To do this, pour one full tablespoon of gelatin into a bowl and fill it with cold water (half a glass). Let it swell for 30-40 minutes. 
Brew cocoa. Dilute cocoa powder in milk, add sugar to taste and boil. Then add a little vanilla sugar. 
After half an hour, put the swollen gelatin on low heat 
and heat without bringing to a boil. 
Pour hot gelatin into a hot drink made from milk and cocoa. Stir and let cool slightly. 
Choose beautiful shape or several. Pour the resulting mass into it and put it in the refrigerator to cool.
After hardening, remove the mold from the refrigerator. Place it in a bowl of very warm water for a few seconds and hold until the edges of the jelly begin to separate from the mold. The main thing is not to overcook and prevent it from melting.
Turn the mold over onto a plate and carefully spread the jelly. To decorate such a miniature jelly cake, you can use regular condensed milk. Pour condensed milk onto the top in a thin stream and serve immediately. The combination of chocolate and milk is impressive and makes you crave this chocolate dessert as soon as possible.
Chocolate jelly is a wonderful dessert option that is especially good for summer. This treat is served chilled, but not icy like ice cream. Both adults and children like its delicate structure, and this delicacy can be supplemented with many tasty and healthy ingredients, which makes it possible to get a new version of the dessert each time based on the same recipe.
We will look at how to prepare this treat in detail in this article.
Choosing gelatin
This is the main component, without which it is impossible to prepare any jelly. Chocolate is no exception. There are several types of gelatin that are suitable for our recipe, the most popular of which are powder and sheet. These components differ only in the release form, but professional confectioners prefer to use the second option, which produces almost no lumps and dissolves very quickly.
Whichever one you choose, remember a couple of tricks: you need to soak the substance only in ice water, which you need to take exactly 6 times more than gelatin.
There is another alternative. Gelatin is a natural component, but those who do not eat animal products prefer to replace it with agar-agar or pectin. Typically, manufacturers of these products indicate the proportions of substitution on the packaging, but if you do not find such information, then use exactly 4 times less agar-agar than you would use gelatin. But with pectin everything is more complicated. It is necessary to know what raw materials it is obtained from, and also take into account the acidity of the product. On average, it is only twice as “strong” as gelatin, so if you are preparing jelly (chocolate) with pectin for the first time, try using half the amount of gelatin indicated in the original recipe. Next time you can adjust the proportions to your liking.
Cocoa and chocolate for jelly
There are many variations of this dessert. You can use chocolate bars, confectionery drops, cocoa powder. In most cases, you can also use carob (it is believed to be healthier than regular cocoa and also has no allergic potential).
Chocolate jelly from cocoa can be made according to the following recipe. Soak 20 g of gelatin powder in 120 g of water. Heat 400 ml of milk and add 4 tablespoons of cocoa and a little sugar (to taste). Add the jelly mixture, pouring it in a thin stream and stirring. Pour the dessert into molds, let cool, and then put it in the refrigerator for a while.
Chocolate jelly
If you use it without vegetable fats and with a high content of cocoa product, the dessert will turn out even tastier! Break one and a half bars (150 g) into pieces, place in a bowl and melt in the microwave using a pulse method, meanwhile soak 40 g of gelatin in water.
Boil 80 ml of milk, add a little sugar. You can add vanilla sugar to the taste. Add the melted chocolate, stir, let the parts combine completely, and only then start adding the gelatin. There is no need to boil the future jelly. But if this does happen, there is nothing to worry about. Remove from heat and pour into molds.
with sour cream
And such a dessert turns out not only tasty, but also very beautiful. To prepare sour cream and chocolate jelly, soak 20 g of gelatin in half a glass of water. When the mass swells, add another half a glass and place on low heat. While stirring, boil the mixture by adding 0.5 tbsp. sugar and a pinch of vanilla. Having achieved homogeneity, divide the mass in two, add 2 tbsp to one of the parts. l. cocoa.
We need 2 cups of sour cream. Pour one glass into two different bowls. Add the jelly mixture with cocoa to one part, and without it to the second. Let cool until room temperature, and then arrange in forms (in even layers or randomly). Refrigerate for at least three hours before serving.
Chocolate curd jelly
This dessert is especially good for children's menus. Even if your baby is not enthusiastic about dairy products, he will definitely not refuse such a treat.
Chocolate jelly with cottage cheese is an excellent base for many desserts, for example, cheesecake. But you can serve this dish as an independent treat. This dish is especially suitable for breakfast or afternoon snack.
Soak 25 g of gelatin in ice water. Divide 600 g of full-fat cottage cheese in half and add to each part 100 ml of thick cream, 1 tbsp. l. sugar, a pinch of vanilla. Melt white and black chocolates separately in the microwave, add each of them to one part of the cottage cheese.
Divide the swollen gelatin equally and add it to both parts. If possible, beat the resulting mixtures with a blender.
Arrange in layers in molds or make one large cake. It will look very festive, so it can also be prepared for a gala dinner.
How to use chocolate jelly for cakes
Today, such a dessert as with chocolate jelly is very common. This treat looks especially impressive in a mirrored chocolate glaze. If you are preparing a jelly layer for a mousse cake, increase the amount of gelatin by one and a half times - this will make the base denser and stronger, and its structure will resemble marmalade. When assembling, place the chocolate jelly in the penultimate line so that it ends up at the very bottom of the finished cake. Before laying, you can safely freeze the jelly; this will not affect its taste or structure in any way.
Decorative elements
If you serve chocolate jelly as a separate dessert, take care of the decor. Roasted nuts, seeds, and sesame seeds work well. You can also sprinkle the treat with chocolate chips. Fresh berries and fruits go well with this delicacy, especially raspberries, cherries, and tangerines. Before serving, you can lightly sprinkle with cocoa powder. And fresh mint will go well with regular mint.
Milk chocolate jelly is a very light and delicate dessert. Children love it very much, but adults will not refuse this delicacy. The main ingredients of milk chocolate jelly are milk, cocoa and gelatin. But you can experiment with ingredients. For example, milk can be replaced with cream or sour cream diluted with water. Instead of cocoa, you can use dark or milk chocolate. For a unique taste, vanillin or cinnamon is often added to this dessert. In any case, preparing milk chocolate jelly is very simple, and the whole process does not take much time. The jelly turns out very tasty and just melts in your mouth. Delight your loved ones and friends by preparing this masterpiece!
Ingredients for making milk chocolate jelly
1.Pasteurized milk 500ml
2.Cocoa powder 4 tsp.
3. Instant gelatin 20g
4.Sugar 2-3 tbsp.
Step-by-step preparation of milk chocolate jelly
- Take 100 ml of pasteurized milk, heat to 50-60°C and remove from heat. Add 4 g of gelatin, cocoa, ½ tbsp to hot milk. l. sugar and mix well until gelatin and sugar dissolve.
- Pour the chocolate-gelatin mixture into the bottom of silicone molds and place in the refrigerator until hardened.
- Heat the remaining milk. Dissolve 16 g of gelatin and 2 tbsp in a small part of milk. l. sugar, combine with the rest of the milk and beat with a whisk.
- Add the milk-gelatin mixture to the molds with the frozen chocolate mixture and put it in the refrigerator again until it hardens completely.
- When the jelly hardens, remove it from the silicone molds.
When serving, milk chocolate jelly can be decorated with nuts or grated chocolate. Bon appetit!
I want something so... simple, but so incredibly tasty. It is also desirable that it is quick to prepare and that the whole family enjoys. Such a dish could be chocolate jelly.
Besides him taste qualities, beneficial properties, the dessert also looks very chic. You can make it for Christmas New Year or for a birthday, decorated with coffee beans, cocoa, chocolate chips, nuts and fruits. Everyone will find a recipe to their liking.
Classic chocolate jelly is made from milk, chocolate or cocoa and any thickener you know. In different variations, cottage cheese, coconut flakes, nuts are added to the jelly, and they are also combined in one dessert. different types jelly. If you want the dessert to be moderately sweet, then instead of sugar you can use a small amount of honey or milk chocolate with filling.
Recipe 1: Chocolate jelly, quick recipe
The jelly itself is made very quickly, but patience will be required while the dessert hardens.
Ingredients:
Cow's milk - 550 ml;
Chocolate to your taste - 150 g;
Granulated sugar - no more than 2 tbsp. l.;
Thickener - 25 g or several tbsp. l.;
Vanillin is on the tip of the knife.
Cooking process:
1. Heat the milk well and add the chocolate, mix well.
2. Add sugar and a little vanilla to the chocolate milk.
3. Pour the thickener with cold water and let it swell. If necessary, dissolve it in a steam bath.
4. Add dissolved gelatin to the chocolate and milk mixture.
5. Choose original jelly molds so that the dessert comes out with beautiful waves. Pour in the resulting mixture and place in the refrigerator. The dessert comes out tender and moderately sweet. You can use coconut sprinkles or almond flakes as decoration.
Recipe 2: Chocolate jelly “Tenderness”
The dessert comes out light and pleasant to the taste if everything is done correctly. The recipe uses cottage cheese.
Ingredients:
Cottage cheese (you can use sweet curd cheeses) - 600 g/6 pcs.;
Cream 15% - 250 g;
Sugar - 5 tbsp. l., the amount can be reduced;
Thickener - 30 g;
Dark chocolate - 200 g;
White (porous) chocolate - 200-250 g;
Water - 300 ml, you may need a little more.
Preparation:
1. Prepare the thickener as written in the instructions.
2. Mix cottage cheese, granulated sugar, cream and gelatin. Mix very well.
3. Melt dark chocolate in a steam bath and add to half the curd mass.
4. Now soften the white chocolate and add to the second half of the creamy curd mass.
5. Now prepare any silicone molds as for cupcakes. First put the dark mass, and then the white one.
6. It is advisable to leave the dessert in the refrigerator overnight. Before serving, cover the pan with a saucer, turn it over and carefully remove it. Chocolate jelly can be sprinkled with chocolate chips, decorated with a mint leaf or pieces of fruit.
Recipe 3: Chocolate jelly with cream and cookies
The design of the dessert is original, and the presentation is convenient for a holiday or party.
Ingredients:
Low-fat milk - 550 ml;
Cream (fat) - 250 ml;
Sugar - 120 g;
Thickener - 25 g;
Vanilla sugar - 1 tbsp. l.;
Ripe cherries - 2 tbsp. l.;
Any cookies - 350 g;
White chocolate - 170 g.
Cooking principles:
1. Heat some milk, add cream and two types of sugar, as well as white chocolate, aerated chocolate is also suitable for this recipe.
2. Now dilute the gelatin in cold water and pour it into the milk through a sieve.
3. Crumble the cookies, but not too finely.
4. Take small glass glasses. Place the biscuits on the bottom, then top with some cherries and top with chocolate jelly.
5. Send the dessert to a cold place for 5-6 hours.
Recipe 4: Kefir-chocolate jelly
Instead of cream or regular milk, this recipe uses kefir 2.5% fat.
Ingredients:
Kefir - 1 l;
Gelatin - 1 pack. or 3 tbsp. l.;
Sugar - 250 g;
Dark chocolate (milk chocolate if desired) - 100-150 g.
Cooking method:
1. Soak the thickener in a small amount of cold boiled water.
2. Mix kefir with sugar. You can use the power of a blender to dissolve the sugar well.
3. Prepare gelatin in a steam bath or in the microwave.
4. Add the thickener to the kefir and stir the mixture well.
5. Divide the kefir mixture into two portions. You need to add melted chocolate to one of the parts.
6. Take glasses and pour the white portion into them. Now place the glasses in some container so that the liquid in them is at an angle and put them in the refrigerator.
7. The vanilla mixture has thickened and you can add chocolate jelly and put it back in the refrigerator. The jelly hardens very quickly and you won’t have to wait long!
Recipe 5: Diet chocolate jelly
One serving of jelly will contain only 100 kcal. Great option for beauties who take care of their figure but love sweets.
Ingredients:
Boiled water - 6 tbsp. l., a little more may be required;
Milk - 200 g;
Any type of gelatin - 25 g;
Cocoa powder - maximum 2 tbsp. l.
Sugar - 2 tbsp. l., maybe a little more.
Cooking method:
1. Dissolve gelatin in cold water. And soak the sugar in milk.
2. Now pour a small amount of milk into the gelatin and heat, but do not bring to a boil.
3. Mix the remaining milk with gelatin. From here, pour 40 g of milk, put on fire and add cocoa powder, heat and stir well.
4. Take a mold. These can be ordinary glasses or a beautiful silicone mold in the shape of a flower. Pour a small layer over the white mixture and refrigerate until thickened.
5. When the jelly has set, pour the chocolate mixture on top and again into the refrigerator.
6. Jelly can be eaten from cups. And if you made it in a silicone form, then attach a plate and carefully turn the dessert over.
Recipe 6: Dessert “Autumn”
And it is called that because it is based on pumpkin. A luxurious dessert for cold autumn and winter evenings.
Ingredients:
Pumpkin (without peel and seeds) - 400 g;
White sugar- 100 g;
Boiled water - 170 ml;
Vanilla sugar - 1 tsp;
Store-bought cream 15-20% - 3.5 tbsp. l.
Thickener - 4 tbsp. l.;
Milk chocolate - 200 g;
Butter- 70 g;
Cooking rules:
1. First of all, you need to melt the chocolate in the microwave and then add the butter. Then add sugar and cream to the mixture. If the chocolate is very sweet, then the amount of sugar can be reduced slightly or not added at all. Mix well and set aside for now.
2. Cut the pumpkin into cubes, add water and sugar, put on fire and boil a little. Now transfer the pumpkin to a sieve and allow the juice to drain into a separate container. Add gelatin to pumpkin juice. And puree the pumpkin itself.
3. Now combine the gelatin juice with the pumpkin puree, add vanilla sugar and mix thoroughly.
4. Place pumpkin puree into round silicone molds, not reaching the edge. Then put chocolate mixture into each mold and cover with pumpkin puree again.
5. Place the dessert in the refrigerator for at least 10 hours. The jelly turns out bright and with a surprise inside.
Recipe 7: Chocolate jelly a la Nutella
Those with a sweet tooth will love this recipe. The chocolate jelly tastes very much like Nutella spread.
Ingredients:
Water - 500 g;
Gelatin powder - 5 tbsp. l.;
Condensed milk - 3 tbsp. l.;
Philadelphia - 1.5 tbsp. l.;
Lemon (juice);
Cow's milk - 550 ml;
Milk chocolate - 1 bar;
Sugar - 100 gr.
Cooking method:
1. Mix 2.5 tbsp. l. gelatin with water, let it swell and then warm it up a little.
2. Now mix Philadelphia cheese, condensed milk, thickener and lemon juice. Mix thoroughly, pour into molds to the middle and place in the refrigerator to harden.
3. Prepare the rest of the gelatin. Heat the milk chocolate together with the milk until the chocolate melts. Add thickener.
4. Remove desserts and fill with cooled chocolate milk to the brim. The dessert will remain in the refrigerator for 7-8 hours.
5. Before serving, chocolate jelly can be sprinkled with nut crumbs.
Recipe 8: Dessert with cherry surprise
Interesting presentation and contrasting taste - don't pass it by! The jelly turns out sweet, but with sourness.
Ingredients:
Milk - 320 g;
White sugar - 3-4 tbsp. l.;
Cocoa powder - 2.5 tbsp. l.;
Nut crumb;
Cherry berries - 120 g;
Agar-agar - 2 tsp;
Preparation:
1. Mix milk, cocoa, thickener and sugar in a container. Place on the stove and heat up. Bring to a boil, wait literally a minute, stir vigorously and remove. Remember that agar-agar thickens very quickly. The mass must be kept at a temperature of at least 40 degrees.
2. Place a cherry in each compartment of the ice mold and fill it with the milk mixture.
3. Place in the refrigerator or in the freezer. The mixture will harden quickly, literally 15-20 minutes depending on how the refrigerator works.
4. Take out the mold and carefully remove the chocolate cubes with a surprise inside. The dessert can be decorated with coconut or nut crumbs. Serve on a shared plate with toothpicks.
Features of making chocolate jelly
It is advisable to add gelatin to cream or milk when it begins to thicken a little;
Prepared gelatin is not poured into mixtures that are too cold;
It is desirable that chocolate jelly and any jelly in general reach the edges of the mold. Otherwise, when you take it out, the form may be damaged;
Chocolate in such desserts goes well with fresh fruits and berries, pieces of citrus fruits, nuts, seeds, dried fruits, candied fruits;
If the recipe says to add vanilla sugar, do not confuse it with vanillin. Firstly, too much vanillin will add bitterness to the dish, and secondly, there is a risk of vanillin poisoning;
To make the jelly come out of the mold easily, you can place it upside down in the pan for a few seconds. hot water;
If the jelly has thickened and you have not yet had time to use it, then the mass can be slightly heated in a water bath;
It is convenient to work with agar-agar, it cools quickly and does not need to be soaked in advance;
If the refrigerator does not provide enough cold, then the dessert can be placed in the freezer for a while;
Experienced chefs They always advise you to experiment, so we wish you courage and delicious experiments.
