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.

How to make jelly from cocoa and milk
Recipe with cocoa and sour cream
Curd chocolate jelly
Chocolate jelly with banana recipe
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:

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.
Leave the thickener for 30-50 minutes. Heat in a water bath until the grains are completely dissolved.
Grind sugar with cocoa powder.
Pour in the milk and beat with a mixer at medium speed.
Add cooled gelatin liquid. Beat again.
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:

Pour thickener granules with water to swell in a ratio of 1:6.
Whisk the sour cream with the dry ingredients.
Add the prepared thickener to the sour cream mixture. Mix with a whisk.
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.

Soak the thickener and leave for half an hour.
Add honey, cocoa, milk, vanillin to the swollen gelatin granules.
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.
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.

Prepare agar-agar - dilute in water, leave for 15 minutes.
Combine dry ingredients in a bowl. Add agar and mix.
Finely chop the peeled bananas. Combine with chocolate-agar consistency.
Pour in milk. Beat everything with a blender.
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.

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

Homemade chocolate milk jelly

A dessert that you should treat yourself to during the warm summer season. The recipe offers a version of the simplest version of jelly from cheap goods. You can replace the cocoa with instant coffee, or add fresh cherries or any other berries. While the layers harden in the refrigerator, leave the rest of the mixture in the room and it will not harden. If you save time, you can not fill the jelly in layers, but simply create either milk jelly or completely chocolate jelly.

How to make homemade chocolate milk jelly

Pour instant gelatin with water, the amount must be indicated on the package. I poured 500 ml of hot water. Stir the gelatin thoroughly and leave to cool for 20 minutes, stirring occasionally. In order for the mass to thicken, be sure to dissolve the gelatin as indicated on the package.
At this time, mix sugar and sour cream. Throw in until the sugar is completely dissolved, then mix thoroughly again.
Pour gelatin into sour cream and mix thoroughly.
Pour half the jelly into another container, pour cocoa into the other half and mix well.
Then pour a small amount of chocolate jelly into a flat mold. Place in the refrigerator for 15 minutes until thickened.
Then carefully pour the subsequent sour cream layer onto the chocolate jelly and also place in the refrigerator for 15 minutes.
Fill the entire mold in this step-by-step manner and cool.

Not everything is written in step 4, stir the cocoa? With what ?

With the other half of the jelly

What if you pour melted chocolate on top?

Thanks for the recipe, everything turned out perfectly and deliciously quickly. I got 4 cream cups

Class . It looks very tasty.

My jelly does not thicken in the refrigerator. Maybe add more gelatin?

Yes, that means there is not enough gelatin.

Not a bad recipe. The only question that arose was: what kind of cocoa did the creator use? I have Kommunarka 99.9%, and 3 tablespoons of this cocoa turned out to be a lot. 1-1.5 is quite enough. And everything else is unsurpassed. Thank you very much!

Thanks for the recipe... everything turned out very tasty. My wife doesn’t believe that I made it myself. The photo is not very good.

Milk jelly with chocolate - step-by-step recipe for making

Milk jelly is not difficult to prepare, yet it produces a tasty and light dessert that both children and adults will enjoy. It doesn’t take much time to make and doesn’t require complex ingredients. The main thing is the correct dose and preparation of gelatin so that the delicacy sets in the refrigerator and acquires a gelatinous thickness.

Ingredients
Manufacturing method
2nd jelly option: ingredients
3rd jelly option: manufacturing method

Ingredients

There are two main methods for making milk chocolate jelly - using cocoa powder and dark chocolate. First, let's look at the recipe, in which the main ingredient is cocoa.

To make milk chocolate treats take:

2 tablespoons cocoa powder;
300 ml milk;
10 g gelatin;
3 tablespoons of sweet sand;
vanilla sugar.

You can make jelly using either milk or cream. In the first case, the milk dessert comes out light and unsaturated. In the 2nd - high-calorie, with the most concentrated taste. But in both versions the jelly is tasty and tender, so the choice depends on dietary preferences.

Manufacturing method

Prepare the milk-chocolate treat as follows:

Pour 100 ml of milk into a separate container and add gelatin. Leave for 15 minutes to swell.
The remaining 200 ml of the drink is combined with cocoa, sugar and vanilla flavoring.
Stir well.
The gelatinous mass is placed on the stove, heated until completely liquefied, but not allowed to boil.
Remove from heat, pour in milk chocolate mixture. Mix thoroughly.
The finished substance is poured into bowls and placed in the refrigerator to harden.

Pieces of new fruit can be used as decoration. Or you can pour condensed milk, melted chocolate or milk syrup over the jelly.

2nd jelly option: ingredients

Instead of cocoa in this recipe, use bitter chocolate. The full ingredient list looks like this:

50 g chocolate;
500 ml milk;
17 g gelatin;
2 tablespoons sweet sand.

Chocolate must be of high quality, with a concentration of cocoa powder of at least 75%. This is the only way to get jelly with a wonderful chocolate color. The amount of sugar can be slightly reduced or increased to taste. If you wish, you can add a little vanilla sugar to the treat as a flavoring.

3rd jelly option: manufacturing method

The design of milk jelly with chocolate can be any number of ways: you can make one half of the serving chocolate and the other half milk, or you can create a striped dessert with alternating brown and light layers.

Prepare the delicacy as follows:

Gelatin is poured with a tablespoon of water to swell.
The milk is heated, but not brought to a boil.
The chocolate is broken into small pieces. Place in a heating dish, pour in 150 ml of milk, and put in the microwave for a few minutes to melt.
Pour 100 ml of milk into the swollen gelatin mass and place in the microwave for 2 minutes. Then take it out and stir thoroughly until completely dissolved.
1/3 of the gelatin is poured into a bowl with melted chocolate. The rest of the gelatin mass is combined with 250 ml of milk. Add sweetener and stir well.
First the milk mixture is poured into the bowls in layers, then the chocolate mass. To prevent the layers from mixing, after each infusion, the workpiece is placed in a cool space for 20 minutes to harden.

Milk jelly with chocolate

A very tasty and tender jelly that will appeal to everyone. And if you pour this jelly with fruit syrup or whipped cream. Mmm. real jam

Ingredients for “Milk jelly with chocolate”:

Milk – 300 ml
Milk chocolate / Chocolate – 60 g
Sugar - 3 tbsp. l.
Gelatin – 10 g
Vanillin - to taste
Water – 80 ml

Production time: 30 minutes

Number of servings: 6

Nutritional and energy value:

Ready meals
kcal 738.8 kcal	proteins 22.5 g	fat 21.9 g	carbohydrates 114.6 g
Portions
kcal 123.1 kcal	proteins 3.8 g	fat 3.7 g	carbohydrates 19.1 g
100 g dish
kcal 142.1 kcal	proteins 4.3 g	fat 4.2 g	carbohydrates 22 g