Milk chocolate jelly

Milk chocolate jelly

Prepare a delicious delicacy - make your loved ones happy! Milk chocolate jelly is a simple, yet delicious dessert that kids especially love. And the adult members of the household (or guests) will probably also appreciate the original and unique treat. The perfect treat for summer days!

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Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour

manufacturing method

Let's deal with the gelatin first. To do this, slightly heat the indicated amount of water. It doesn't have to be hot - it just needs to be warm.

Pour milk into a small saucepan and place it on low heat. We heat the milk, bring it almost to a boil, but do not boil (in other words, take pasteurized milk).

While the milk is heating, break the dark chocolate into small pieces. In general, you can take any kind of chocolate - snow-white, milk, black and even bitter. In this matter, we focus on personal preferences. Place the pieces of chocolate in a suitable container and fill it with a third of the heated milk. The choice of container depends on the method we will use to melt the chocolate, and this is what needs to be created. If in the microwave, then choose dishes suitable for this technique. If in a water bath, then take containers suitable for this. In general, melt the chocolate by mixing it with milk.

Next, pour hot milk into the swollen gelatin (100 ml is enough), put the container on low heat and heat it, without bringing it to a boil and stirring constantly until the gelatin is one hundred percent dissolved. Next, strain the mixture through a sieve until all the gelatin has dissolved and lumps remain. Divide the mixture into three parts.

Pour one part of the gelatin consistency into the container with the chocolate and mix well. Pour the rest of the gelatin into the remaining heated milk, and add sugar there. At this manufacturing step, it is worth testing the mixture so as not to overdo it with sweet sand.

Prepare the molds and pour the chocolate and milk mixture in layers. Let's do it like this. First, pour the chocolate mixture and place the molds in the refrigerator for 25 minutes. Afterwards, remove the molds and pour in the milk layer, again placing everything in the refrigerator for 25 minutes. Then pour the chocolate layer again. You can pour the layers in a different order, or add more chocolate jelly in one mold and milk jelly in another.

When the jelly hardens, remove it from the molds by placing them in hot water for a couple of seconds. You can also throw jelly inside cups. Decorate to your own taste and serve the jelly to the table.

How to make chocolate jelly

Everyone loves chocolate or cocoa dishes. In just 10 minutes you can prepare chocolate jelly. The result is a delicious dessert that can be used to decorate a festive table or amuse loved ones.

Depending on the selected ingredients, a delicacy with a calorie content from 65 to 190 kcal is obtained. If a dietary dish is required, use low-fat milk, low-fat chocolate, and less sugar. High-calorie desserts are made with cream or sour cream.

Chocolate jelly is made from cocoa or chocolate. To get a healthy treat, you need to choose natural bitter chocolate without additives. The recipe also contains milk and a thickener. They can be pectin, agar-agar, but gelatin is more often used.

You can create this delicacy with sour cream, cream or kefir, add snow-white chocolate, cottage cheese, berries, bananas, nuts, pieces of cookies.

You will need 2-3 tablespoons of water to dissolve the gelatin, mint leaves, syrup or fruit for decoration. This quantity of goods yields 10 servings of sweets.

The manufacturing process itself is simple and takes 5–10 minutes. But later you need to wait until the jelly hardens. To create everything correctly, you need to follow step-by-step controls.

For a traditional chocolate dessert you will need these ingredients.

• milk (fat content depends on the appropriate calorie content of the product) 500 ml
• bitter chocolate 1.5 bars
• thickener 1 tbsp. l.
• sugar 2-3 tbsp. l.
• vanillin 1 g

Instead of chocolate, you can use 2-3 tablespoons of cocoa. The manufacturing process will be the same, only it may be necessary to reduce or increase the amount of sugar.

Recipe options

There are several dessert options based on the traditional recipe. They may differ in calorie content and appearance, but they turn out unusually tasty. You can try all the recipes, choosing from them the one that you like the most.

An extraordinary dish will be created by alternating snow-white and chocolate layers. This dessert is made according to a traditional recipe. Only the chocolate is melted separately and added to half the consistency with gelatin.

After this, pour into the mold one by one: first the snow-white mass, wait until it hardens, then the brown one. This way you can alternate many layers.

• Jelly based on agar-agar with sweet soy sauce will produce an unusual sour taste. You will need 500 ml of milk, a chocolate bar, a teaspoon of thickener and 2 tbsp. l. sauce. Agar-agar is dissolved in milk, then chocolate and sauce are added. This jelly hardens in no longer than an hour.
• A cocoa-based dessert is quickly prepared without heating. You need 2 tbsp. l. Dissolve gelatin in a glass of hot water. In a separate container, mix half a liter of milk, 100 g of sugar and 3 tbsp. l. cocoa. Beat with a mixer or blender. Pour in the thickener and continue whisking. This jelly hardens within 2 hours.

Making Tips

To make the dish delicious and delicious, you need to know a few cooking secrets:

• The thickener should not be boiled, just heated in a water bath until dissolved;
• gelatin solution is added to milk, but not vice versa;
• It is better to pour the thickener through a strainer so that undissolved pieces do not fall into the dish;
• It’s easier to prepare dessert with agar-agar; it freezes faster;
• if vanilla sugar is used, more of it is taken because it contains less vanillin;
• The jelly is placed in the refrigerator to harden, but it is not necessary to freeze;
• to remove from the mold, lower it into hot water for a few seconds;
• Serve the dish with nuts, berry syrup, fruit, ice cream.

Chocolate jelly will please every gourmet. It can be dietary or the most fatty, unsweetened, striped or with the addition of fruit. But in any case, it will be a tasty and unforgettable delicacy.

Chocolate cocoa jelly: step-by-step recipes

Chocolate cocoa jelly is a delicious and unique dessert. Cools in the summer, gives a feeling of warmth in the winter. Manufacturing will require a minimum of time and effort. Mix the main ingredients fairly well.

1. How to make jelly from cocoa and milk
2. Recipe with cocoa and sour cream
3. Curd chocolate jelly
4. Chocolate jelly with banana recipe
5. Recipe for jelly with cookies and snow-white chocolate

How to make jelly from cocoa and milk

This is a casual and frisky dessert. Suitable if a child suddenly wants something tasty. Children themselves can participate in the development of a sweet masterpiece.

Milk chocolate jelly - ingredients:

• cocoa – 45 g;
• gelatin – 10 g;
• milk – 0.5 l;
• sugar – 6 tbsp. l.;
• water – 220 ml.

From this quantity of goods you will get 4 servings of chocolate jelly made from cocoa and milk. With this amount of gelatin, the dessert comes out tender and airy. If you like the most compacted mixture, increase the amount of thickener by 2 times by the same amount of water.

How to create chocolate jelly with milk:

1. Rinse the container with cool water. Dump out the powdered gelatin and add cool water so as not to damage the proteins, which affect the gelling ability of the substance.
2. Leave the thickener for 30-50 minutes. Heat in a water bath until the grains are completely dissolved.
3. Grind sugar with cocoa powder.
4. Pour in the milk and beat with a mixer at medium speed.
5. Add cooled gelatin liquid. Beat again.
6. Pour the mixture into molds and place in the refrigerator for 2 hours.

Pay attention! The gelatin in the recipe can be replaced with agar-agar - 2 tsp. gelatin = 0.5 tsp. agar. Or take 2 times less pectin.

Recipe with cocoa and sour cream

The taste of chocolate jelly is perfectly emphasized by sour cream and cottage cheese. Fermented milk products should not be very sour to maintain a balance of flavors.

Recipe for chocolate jelly with sour cream - ingredients:

• low-fat sour cream – 320 ml;
• sugar – 30-40 g;
• thickener – 6 g;
• cocoa powder – 30 g;
• water.

How to make sour cream and chocolate jelly:

1. Pour thickener granules with water to swell in a ratio of 1:6.
2. Whisk the sour cream with the dry ingredients.
3. Add the prepared thickener to the sour cream mixture. Mix with a whisk.
4. Pour the mixture into molds and place in the refrigerator.

You can divide the mass into 2 parts, add cocoa powder to one, and throw the second white. Pour the mixture into the mold in layers. The finished black and white sweet dish looks festive and appetizing.

Fundamentally! Sweets with chocolate go well with berries. You can create a layer of berries, or decorate the finished dish with the freshest strawberries, raspberries, and cherries.

Curd chocolate jelly

Everyone loves this chocolate dessert. Even for those who don’t really like cottage cheese. The taste is somewhat reminiscent of chocolate cheesecake.

• cottage cheese – 300 g;
• cream – 100 ml;
• gelatin – 20 g;
• cocoa powder – 30-35 g;
• honey - 2 tbsp. l.;
• water – 200 ml;
• vanillin.

1. Soak the thickener and leave for half an hour.
2. Add honey, cocoa, milk, vanillin to the swollen gelatin granules.
3. Simmer the mixture in a water bath until the cocoa powder and thickener are completely dissolved. It does not have to boil; it must always be stirred lightly.
4. Cool the chocolate liquid and combine with cottage cheese. Using a blender, beat until the mixture is homogeneous.

Divide the jelly mixture into molds. Set aside to harden for 2 hours. Before serving, sprinkle the dish with grated chocolate and garnish with fresh mint.

Chocolate jelly with banana recipe

The combination of banana and chocolate is often used in desserts. This tandem is also suitable for making jelly.

• ripe bananas – 600 g;
• cocoa powder – 12 g;
• agar-agar – 5 g;
• sugar – 15 g;
• cream – 100 ml;
• water 220 ml.

1. Prepare agar-agar - dilute in water, leave for 15 minutes.
2. Combine dry ingredients in a bowl. Add agar and mix.
3. Finely chop the peeled bananas. Combine with chocolate-agar consistency.
4. Pour in milk. Beat everything with a blender.
5. Pour the chocolate mixture into glass glasses and place in the refrigerator.

Bananas can be replaced with apple and pear puree. Add seeds, dried cranberries or cherries to the dish.

Recipe for jelly with cookies and snow-white chocolate

Savory, wonderful, festive chocolate dessert. The downside is that it is quite high in calories.

• milk – 520 ml;
• heavy cream – 280 ml;
• sugar – 130 g;
• agar-agar – 5 g;
• cocoa powder – 40 g;
• cherry – 30 g;
• regular cookies – 330 g;
• snow-white porous or regular chocolate – 170 g;
• vanillin.

1. Heat the milk to 35-37 degrees. Add cream, sugar, vanillin, cocoa, chocolate.
2. Dilute agar-agar in cool water and pour through a sieve into the milk mixture. Mix the mixture with a blender.
3. Break the liver into small pieces with your hands and place in the bottom of wide glass glasses or bowls.
4. Place a few cherries on each cookie.
5. Pour over chocolate mixture.
6. Place in the refrigerator for 3-5 hours.

Milk chocolate jelly

Ingredients

Dark chocolate – 50 g

• 138 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

A dessert that comes out all the time! Milk chocolate jelly is my lifesaver when I need to prepare a quick dessert for a huge number of guests, spending almost 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 - the most rich and high-calorie. It’s up to you to choose; in both versions 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 create 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 much smaller pieces, put it in a microwave-safe mold, pour in 150 ml of milk and put it in the 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 dissolves one hundred percent. If necessary, strain.

I will create more milk jelly than chocolate, adding a third of the gelatin to the bowl with 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 various colors in portions in layers into any molds that are comfortable 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 again sent the molds into the refrigerator. And so on until you run out of jelly.

Milk chocolate jelly can be prepared for a gala table in the evening; it stands well in the refrigerator.

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