Chocolate jelly: secrets of preparation. Milk chocolate jelly How to make jelly from chocolate and milk

We offer to cookchocolate jelly. This recipe combines all the great qualities of chocolate in its most airy form.

“Chocolate”, “chocolate”, only the pronunciation of these words begins to bring pleasure. And the sight of chocolate in the photo makes me salivate. This is because there are a lot of positive emotions behind the use of this product.

Scientists have proven that even the aroma of this product can have a positive effect on the functioning of the human body. What can we say about the beneficial effects of its use. Caffeine and theobromine, the substances contained in it, make us more stress-resistant.

Traditionally, they like to add milk and cream to chocolate, which are a natural tranquilizer; they also have a beneficial effect on the nervous system. Our recipe also contains milk.

In the photo, the appearance of this jelly is very similar to marmalade or soufflé, but only in chocolate form. Agree, this is intriguing. This recipe is also interesting because it is perhaps the lowest-calorie dessert with chocolate.

How to cook?

The recipe is very simple. To prepare this delicate dessert we will need: dark dark chocolate 100-150g, milk 500g, sugar to your taste, 1 tablespoon of gelatin, vanillin, mint sprig for decoration.

Let's start cooking by soaking a tablespoon of gelatin in the required amount of water, to do this, refer to the instructions on the gelatin package.
Pour the milk into a saucepan, heat it, then put the chocolate in it and wait until it melts. Add sugar and vanilla there, mix everything well.
Heat the soaked gelatin a little in a water bath, and then add it to the chocolate contents. Mix everything properly again.
Pour the resulting mixture into the molds. This could be one large silicone mold or beautiful glasses. In photos from cafes and restaurants, this jelly looks beautiful in tall glasses. Place the completed forms in the refrigerator to harden.
When serving, garnish the jelly with a sprig of mint. You can see a photo of the dessert design.

This is how you can combine all the beneficial properties of chocolate and milk in this light dessert. If you really like the taste of the dessert, then next time you can prepare milk-chocolate jelly in puff form.

Puff jelly with chocolate and milk

This jelly will have contrast. Both in appearance and taste. But it will be the same great combination of chocolate and milk. The recipe for making it is slightly different from chocolate jelly.

Put a liter of milk on the fire. Make sure that the milk does not escape. As soon as foam starts to appear, turn off the gas.
Pour hot milk into three containers. Two containers will contain 400 ml of milk, and one will contain 200 ml.
Let the milk cool. And then add a tablespoon of gelatin to a container with 200 ml of milk. Mix everything and let the gelatin swell for half an hour.
Pour vanilla sugar into one of the two remaining containers with milk and stir.
And add cocoa powder to the last container with milk or put it on the fire and melt the dark chocolate in it.
Heat the swollen gelatin again on the stove, but do not bring it to a boil. Then add half the gelatin to the vanilla part of the mixture, and add the rest of the gelatin to the chocolate mixture.
Then first pour the vanilla mixture into beautiful glasses or bowls and leave it in the refrigerator until it hardens, then take it out, pour a layer of chocolate mixture on top and put it in the refrigerator again until completely cooled.

Our contrasting layered chocolate jelly is ready! We hope this recipe becomes one of your favorites!

Video recipe for making chocolate jelly

A dessert that always works! Milk chocolate jelly is my lifesaver when I need to prepare a quick dessert for a large number of guests, spending literally 20 minutes.

I love this jelly because you can make it with milk and cream. With milk you get a dietary version of jelly, with cream it’s 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, place it in a microwave-safe mold, 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 of different colors in portions in layers into any molds convenient for you. 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 the holiday table in the evening; it keeps well in the refrigerator.

Before serving, decorate the top of the jelly with mint leaves, grated white chocolate and nuts.

Bon appetit!

Jelly is a delicious delicacy that is usually served as a cold dessert. The dish is prepared from a variety of products - wine, berry juice, milk, chocolate, but its main component is gelatin.

Gourmets claim that jelly food was known long before the appearance and spread of gelatin: the “quivering” dessert was served at the tables of the European nobility around the 16th-17th centuries, and the fruit version of the delicacy was adored by Josephine, the beautiful wife of the Great Napoleon Bonaparte.

It was already mentioned above that jelly can be prepared from different products, but chocolate jelly is considered the most delicious food option. In the article you will find different options for chocolate jelly recipes, as well as a detailed description of their preparation.

To make the “quivering” dessert truly delicious

Modern jelly food can be prepared not only on the basis of gelatin: to give the product the desired degree of viscosity during the cooking process, pectin or agar-agar can be added to the fruit and berry mass or mass from other products.

Pectin is a vegetable substance and it is they who are advised to replace gelatin in desserts prepared for children. However, you need to know that if you are making a treat based on pectin, you must constantly stir the mass during the cooking process, otherwise your masterpiece will turn out opaque.

Agar-agar is also a concentrate of plant origin. It is obtained from special varieties of seaweed. Before using this substance in preparing dessert, it is necessary to soak it (just like gelatin) and allow it to swell in water for 40-45 minutes. Afterwards, agar-agar is boiled with other ingredients of the dish.

Let’s reveal a few more secrets of this truly delicious “quivering” delicacy:

When preparing the dish, you can add a drop of fresh lemon juice to it. This additive will significantly improve the taste of the product;
You can cook the jelly mixture in any container except aluminum.

And to avoid the appearance of unpleasant lumps, always warm the bottom of the cookware before adding and cooking ingredients.

These little tricks will help you in preparing the dish, including being useful when preparing chocolate jelly from cocoa powder, the recipe for which we will give in the next section.

Chocolate and cocoa dessert

The recipe for chocolate cocoa jelly will require you to prepare the following set of products:

Half a liter of fresh baked milk;
Cocoa powder - four heaped teaspoons;
A sachet of gelatin weighing 20 grams;
Sugar - to taste;
A bag of vanilla sugar weighing 20 grams;
A slice of natural chocolate for decoration.

Cocoa jelly begins to be prepared by steaming gelatin.

There is nothing complicated about this - just soak the product, strictly following the recommendations on the packaging. While the gelatin is dissolving, you can start processing the rest of the products.

Pour exactly one hundred grams of the product from a bag or bottle of milk, pour it into a small enamel saucepan and heat over low heat. When the milk becomes warm, add cocoa and sugar, stir and begin adding one half of gelatin to the mixture. Add gelatin in small portions, gradually and constantly stir the heated mass of ingredients.

When the ingredients turn into a homogeneous mixture, remove the pan from the heat and pour the resulting mass into prepared forms. Pour the mixture until it only fills the molds halfway. Place the molds in the refrigerator for ten minutes.

Take a clean saucepan, pour the remaining milk into it, add sugar and the second part of gelatin. Heat, stir and whisk. Cool the resulting mass slightly. Remove the molds from the refrigerator and add a second layer of the cooled milk mixture. Return the preparations to the refrigerator until the product has completely hardened. Serve the dessert chilled; you can additionally decorate the dish with grated chocolate.

Sour cream and chocolate version of the recipe

Sour cream and chocolate dessert has a delicate consistency and pleasant taste.

For the recipe for sour cream and chocolate jelly you will need a set of the following ingredients:

Fat (homemade sour cream) - five hundred grams;
Cocoa powder – two heaped teaspoons;
Powdered sugar - two heaped tablespoons;
A packet of gelatin weighing twenty grams.

Pour boiling water over the gelatin powder in the proportions indicated on the package and allow the product to swell well. This usually takes 30 to 40 minutes.

Place the sour cream in a small saucepan, add powdered sugar and, adding gelatin, thoroughly mix the ingredients together until a uniform mixture is obtained.

Pour part of the finished mass into another container and add cocoa powder into the cast part. Stir until the mixture acquires a rich chocolate color.

Take a thin, long mold and pour the chocolate mixture into it in a thin, even layer. Place the pan in the refrigerator to allow the layer to set.

After ten minutes, pour in a layer of sour cream, let it harden, and continue alternating layers until the mold is filled to the top. Place the product in the freezer to completely harden. The hardening process can take up to 12 hours, so if you are preparing the dessert for the holiday table, it is better to start preparing it in advance. Cut the finished dish into beautiful, neat pieces. When serving, the delicacy can be decorated with fresh berries, mint leaves and biscuits or shaped waffles.

Recipe with milk, chocolate and fruit syrup

Milk chocolate jelly with syrup can easily be called a royal dessert - it literally melts in your mouth, and fruity notes give the delicacy a magical aftertaste.

To prepare milk chocolate jelly from gelatin and sweet syrup, stock up on the following ingredients in advance:

Fresh milk with a good percentage of fat content - three hundred grams;
Cocoa powder – two heaped tablespoons;
A packet of gelatin weighing ten grams;
Sugar - three heaped tablespoons;
A small bag of vanilla sugar;
Fresh berries or fruits;
Thick fruit syrup.

Pour exactly one hundred grams of the total amount of milk into a comfortable and deep bowl. Pour gelatin granules into the cast product and leave the product to swell for exactly a quarter of an hour.

Pour the remaining milk into an enamel bowl, add cocoa, two types of sugar (regular and vanilla), mix first with a spoon and then whisk.

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 form of release, 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 as much of the mentioned ingredient as 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 to room temperature, and then arrange in molds (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 the 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.

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.

In addition to its taste and beneficial properties, the dessert also looks very chic. It can be made for Christmas, New Year or 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 different types of jelly are also combined in one dessert. 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. An excellent 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 tray 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 the bottom of the mold in hot water for a few seconds;

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 always advise experimenting, so we wish you courage and delicious experiments.