Chocolate jelly

Name: Chocolate jelly
Total time: 3 h 30 min
Yield: 1
Cuisine: European
Ingredients: Milk - 700 g; Sugar - 100 g; Milk chocolate - 150 g; Powdered gelatin - 30 g

Cookinero 22 Apr 2025

11490

Chocolate jelly is a favorite treat for those with a sweet tooth. For chocolate jelly, you will need a bar of dark or milk chocolate, which you need to melt in milk. The recipe can be improved by adding your favorite spices, such as vanillin. Dark chocolate with a high cocoa content is good for your health. It improves your mood, and when on a diet, it can replace high-calorie sweets.

How to cook Chocolate jelly

Step 1

Dissolve the gelatin. Take 50 ml of warm water and dissolve the gelatin in it.

Step 2

Combine chocolate and gelatin. Dissolve chocolate in warm milk together with sugar. Mix well. Add diluted gelatin to the chocolate-milk mixture. Heat, but do not bring to a boil. Pour the chocolate jelly mixture into molds. Let cool to room temperature. Put the dessert in the refrigerator until completely set, about 3 hours.

Chocolate jelly - FAQ About Ingredients, Baking Time and Storage

Can I use agar-agar instead of gelatin for a vegetarian version?

Yes, agar-agar is a great vegetarian alternative to gelatin. Use 1 teaspoon of agar-agar powder for every 50 ml of liquid, and follow the same dissolving process. Note that agar-agar sets firmer than gelatin.

How long can I store chocolate jelly in the fridge?

Chocolate jelly can be stored in an airtight container in the refrigerator for up to 5 days. For best texture, consume within 3 days.

Can I make this recipe dairy-free?

Absolutely! Substitute the milk with almond, coconut, or oat milk, and use dairy-free chocolate. The texture and taste will be slightly different but still delicious.

What's the best way to unmold chocolate jelly cleanly?

Dip the molds briefly in warm water for 5-10 seconds, then gently wiggle the jelly loose. Running a thin knife around the edges can also help release it cleanly.

Can I freeze chocolate jelly for later?

Freezing is not recommended as it can alter the texture, making it grainy or watery when thawed. Refrigeration is the best storage method.

How can I make smaller or larger portions of this recipe?

Adjust ingredients proportionally. For smaller batches, halve the amounts; for larger ones, double or triple them. Ensure molds or containers are appropriately sized.

What are some creative serving suggestions for chocolate jelly?

Serve with whipped cream, fresh berries, or a sprinkle of cocoa powder. Layering it with vanilla custard or crushed cookies can also add variety.

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