Chocolate cocoa jelly: step-by-step recipes

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. Kids 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.

Dessert

Cocoa jelly: 5 manufacturing options

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Cocoa is a unique component for making jelly; you can combine it with yogurt, drink, cream, any jams and fruits, each time getting a new version of dessert. Such jelly can be either an independent dish or a component of another, for example, an addition to a cake, ice cream or fruit salad.

1. Cocoa jelly - traditional recipe

Ingredients:

Cocoa powder – 2 tbsp. l.

Gelatin – 4 tbsp. l.

Manufacturing:

Pour 4 tablespoons of water into a small saucepan and add a packet of gelatin. Stir and leave for 5 minutes to swell. Place the saucepan over low heat and dissolve the gelatin.

Place a saucepan with milk, sugar and cocoa on the fire and heat the mixture until the sugar is one hundred percent dissolved.

Cool, pour into a bowl and add dissolved gelatin.

Stir the hardening jelly from time to time. Pour into mold and cool. Use a sharp knife to separate the jelly from the edges of the mold, place a serving dish on it, turn it over and shake it.

Frisky cocoa jelly recipe

Ingredients:

100 g cocoa powder;

7 g vanilla sugar.

Manufacturing:

Pour cool water over gelatin.

Grind the yolks with sugar and cocoa, beat with a whisk or mixer until fluffy.

Dissolve the gelatin one hundred percent using a water bath.

Pour the heated cream evenly into the yolks.

Add gelatin to the resulting mass and mix well.

Pour the jelly into the prepared molds and leave in the refrigerator for at least 6 hours. The finished jelly can be decorated with snow-white chocolate and served with a scoop of ice cream and a couple of mint leaves.

Cocoa jelly with sour cream

Ingredients:

1 liter of low-fat sour cream;

7 g vanilla sugar.

Manufacturing:

Place gelatin in chilled water.

Mix 1/2 part of sour cream with cocoa.

Cool the remaining sour cream, whisk together with sugar until creamy.

Heat the gelatin until completely dissolved, cool slightly.

Pour the cooled gelatin in a narrow stream into the cocoa-sour cream mixture and beat.

Mix cottage cheese with sour cream.

Place all the ingredients in layers in the prepared molds; after laying out another layer of jelly, cool for at least 10 minutes.

Place the jelly in the refrigerator for 5 hours.

Before serving, decorate the finished dessert with grated milk chocolate.

Cocoa jelly on yoghurt with pistachios

Ingredients:

70 g cocoa powder.

Manufacturing:

Dissolve gelatin in water, heat, but do not allow it to boil.

Mix cocoa with sweet sand and yogurt.

Combine both consistencies.

Pour the jelly into the molds, sprinkle with nuts, and put in the refrigerator for 6 hours.

Nuts can be added either immediately or after the jelly has hardened. Additionally, you can use chocolate mousse, cream and grated chocolate as decoration.

Cocoa jelly on ice cream

Ingredients:

400 g ice cream.

Manufacturing:

Pour gelatin with water and let it swell.

Heat milk with ice cream.

Add cocoa to the heated milk mixture, stir until completely dissolved, remove from heat.

Heat the gelatin in a water bath and mix with milk.

Cut the candied fruits, chop the chocolate.

Add candied fruits and chocolate to milk with gelatin.

Pour the jelly into molds and leave for 5 hours until completely cooled and hardened.

To speed up the hardening process, you can put the jelly in the freezer, the main thing is not to miss the moment and take it out just right, so that it doesn’t turn out like ice instead of dessert. Jelly can be eaten as a separate dish or as a sweetness for tea, milk or coffee.

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Jelly made from milk and cocoa

Ingredients

Gelatin – 20 g

• 133 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

For jelly lovers, another common option is to vary the taste. Why not create jelly from cocoa brewed with milk? Everything is very simple, tasty and special.

We will need it for jelly made from milk and cocoa.

Pour gelatin into the water and let it swell for about 30 minutes.

Pour cocoa with a few spoons of milk and stir well so that there are no lumps.

Boil the milk. Add sugar and diluted cocoa. Heat gelatin until hot and pour into cocoa. Mix very quickly.

Pour the cocoa into the molds and leave to set for 60 minutes.

When the jelly hardens, remove from the molds.

Jelly made from milk and cocoa is ready. Bon appetit!

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Milk jelly with cocoa

No matter what housewife can amaze her guests or household members with such an unusual dessert as cocoa jelly. To make such sweets, you will not need significant time costs or the purchase of expensive ingredients. In addition, the finished jelly can be a beautiful addition when making a cake or will give a unique aftertaste to a fruit salad.

1. Traditional recipe
2. Chocolate sour cream jelly with cottage cheese
3. Egg-cream jelly
4. Yogurt jelly with pistachios
5. Chocolate waffle jelly
6. Kefir dessert
7. Chocolate jelly with ice cream
8. Useful tips

Traditional recipe

• 1 tbsp. milk;
• half a glass of sweet sand;
• 1 tbsp. l. cocoa;
• 1.5 tbsp. l. gelatin.

Stages of preparing traditional cocoa jelly:

• milk is brought to a boil;
• cocoa and sugar are poured into it;
• gelatin is diluted in a small amount of water, after which it is added to the milk mass.

The finished jelly is cooled and placed in the refrigerator until it hardens completely. The main difference in different formulations is the method of dissolving gelatin - most often it is recommended to dissolve the product in cool water and wait until it swells.

Then the mixture is slightly heated so that the ingredient is completely dissolved, after which the liquid is poured into the main composition. In addition, some recipes advise adding it directly to milk, and then heating it or simply pouring it into the hot main liquid.

Chocolate sour cream jelly with cottage cheese

Ingredients of cocoa and sour cream jelly:

• 1 liter of sour cream 15% fat;
• 200 g cottage cheese;
• 300 g sweet sand;
• 1 packet of vanilla sugar;
• 6 tbsp. l. cocoa;
• 45 g gelatin;
• 35–50 g of your favorite chocolate.

Recipe:

1. Add gelatin to water, leave for 5-10 minutes, then heat slightly.
2. Mix 500 g of sour cream with cocoa powder.
3. Add regular and vanilla sugar to the remaining sour cream and beat until creamy. You should not stir too vigorously - this will help avoid the formation of whey and will greatly remove particles of sweet sand.
4. Add the slightly cooled gelatin mass to the cocoa and sour cream mixture and mix well.
5. Add cottage cheese to the sugar-sour cream mixture.

The colored parts are laid out in layers in turn - each one needs to be given 10-15 minutes to cool. Place the jelly in the refrigerator for 4–6 hours, then decorate with grated chocolate on top.

Egg-cream jelly

• 1 liter of low-fat cream;
• 250 g sweet sand;
• 1 packet of vanilla sugar;
• 5–6 tablespoons of cocoa powder;
• 45 g gelatin;
• 6 egg yolks;
• 20–40 g of any chocolate.

1. Leave the gelatin in cool, clean water for 15 minutes, then dissolve in a water bath.
2. Beat the egg yolks with regular and vanilla sugar. Then add cocoa and mix well again.
3. Pour the previously heated cream in small portions into the sugar-chocolate yolks, stirring the mixture constantly.
4. Add slightly cooled gelatin to the main composition and mix all ingredients well.

Distribute the purchased jelly into molds, leave for 5-6 hours to harden, sprinkle with grated chocolate on top.

Yogurt jelly with pistachios

• 1 liter of natural yogurt;
• 250 g sweet sand;
• 5 tbsp. l. cocoa powder;
• 40 g gelatin, diluted in water;
• 15–20 g crushed pistachios.

1. Combine cocoa powder with sweet sand, pour it into yogurt.
2. Combine the yogurt mixture with gelatin, previously heated to dissolve the pieces, and stir well.

Pour the dessert into small containers, let it cool and put it in the refrigerator until it hardens completely - on average, you need to wait from 4 to 6 hours. The frozen jelly is sprinkled with pistachios on top.

Chocolate waffle jelly

• 1 liter of milk;
• 200 g sweet sand;
• 200 g waffles;
• 6 tbsp. l. cocoa powder;
• 45 g gelatin, diluted in water;
• 45 g butter;
• 100 g chocolate;
• 150–200 ml low-fat cream.

1. Chop the chocolate, add to the cream, heat and stir until all the pieces are dissolved. Next, add small pieces of butter and beat until creamy and homogeneous.
2. Sugar is mixed with cocoa, added to milk and gelatin is added. The purchased liquid is slightly heated and stirred until all components are dissolved.

Pour milk jelly into molds, cool for 10–15 minutes. Then sprinkle waffle crumbs and chocolate buttercream on top. Repeat several layers, let cool for 4-5 hours - the result is an extraordinary jelly-wafer pudding.

Kefir dessert

• 10–15 pcs. savoiardi cookies;
• 35 g gelatin;
• 150 g of your favorite jam;
• 6 tbsp. l. cocoa powder;
• 200 g sweet sand;
• 1 liter of kefir.

1. Combine sweet sand and cocoa powder and add to drink.
2. Place the gelatin in water, heat it, and pour it into the kefir mixture in small portions.
3. Pour half of the purchased mixture into containers, filling no more than a quarter of the container, and cool for 15–20 minutes.
4. Apply thin layers on top of the frozen kefir in the following sequence - jam, then cookies and then jam again on top for better soaking.

Pour the remaining kefir mixture on top and place in the refrigerator for 4–5 hours.

Chocolate jelly with ice cream

• 6 tbsp. l. cocoa;
• 30 g gelatin;
• 100 ml milk;
• 100 g candied fruits;
• 100 g of your favorite chocolate;
• 350 g ice cream.

Stages of preparing jelly:

1. Mix gelatin with water and set aside to swell.
2. Heat the milk mixed with ice cream over low heat. Then add cocoa and stir until all grains are removed.
3. Heat the gelatin and pour it into a milky consistency. After the mixture has cooled, add crushed candied fruits and chocolate.

Pour the finished jelly into molds and throw until completely hardened.

Useful tips

Tips from experienced chefs:

• It is better to replace sweet sand with powder - it is even easier to dissolve in dairy products. In the absence of this component, it is recommended to pass ordinary sugar through a blender in advance.
• To maintain the fluffiness of the purchased cream, when mixing it with other ingredients, it is recommended to beat in an upward direction.

It is better to choose gelatin quickly dissolved. To swell, it must be combined with water in a ratio of 1:5.

Thanks to the inimitable chocolate and creamy combination, jelly made from cocoa powder and milk will lead even true connoisseurs into ecstasy. Its production does not require much effort, but it will exceed all your expectations!