Chocolate jelly is an airy dessert for those with a sweet tooth.
Content
We suggest you cook chocolate jelly. This recipe combines all the wonderful qualities of chocolate in its most airy form.
Passion for chocolate
"Chocolate," "chocolatey"—just saying these words brings pleasure. And the sight of chocolate in a photo makes my mouth water. That's because there's a wealth of positive emotions associated with eating this product.
Scientists have proven that even the aroma of this product can have a positive effect on the human body. Not to mention the beneficial effects of drinking it. Caffeine and theobromine, substances it contains, make us more resilient to stress.
Traditionally, people like to add milk and cream to chocolate, which are natural tranquilizers and also have a beneficial effect on the nervous system. Our recipe also includes milk.
In the photo, this jelly looks very similar to marmalade or soufflé, but in a chocolate version. You'll agree, it's intriguing. This recipe is also interesting because it's perhaps the lowest-calorie chocolate dessert.
How to cook?
The recipe is very simple. To make this delicate dessert, you'll need: 100-150g dark chocolate, 500g milk, sugar to your taste, 1 tablespoon gelatin, vanilla, and a sprig of mint for garnish.
- Let's start by soaking a tablespoon of gelatin in the required amount of water. For this, refer to the instructions on the gelatin package.
- Pour the milk into a saucepan, heat it, then drop in the chocolate and wait until it melts. Add the sugar and vanilla, and mix thoroughly.
- Warm the soaked gelatin slightly in a double boiler, then add it to the chocolate mixture. Mix thoroughly again.
- Pour the resulting mixture into molds. This can be one large silicone mold or beautiful glasses. In the photos from cafes and restaurants, this jelly looks beautiful in tall glasses. Refrigerate the filled molds to set.
- When serving, garnish the jelly with a sprig of mint. See the photo for a sample dessert.
This light dessert combines all the beneficial properties of chocolate and milk. If you really enjoy the taste, you can try making layered milk chocolate jelly next time.
Layered jelly with chocolate and milk
This jelly will have a distinct contrast, both in appearance and taste. But it will still be the same magnificent combination of chocolate and milk. The recipe for making it is slightly different from chocolate jelly.
- Place a liter of milk on the stove. Be careful not to let it boil over. As soon as foam starts to form, turn off the heat.
- Pour the hot milk into three containers. Two containers will hold 400 ml of milk each, and one will hold 200 ml.
- Let the milk cool. Then add a tablespoon of gelatin to a container with 200 ml of milk. Mix everything together and let the gelatin bloom 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 dark chocolate in it.
- Heat the swollen gelatin again on the stovetop, but do not bring it to a boil. Then add half of the gelatin to the vanilla mixture, and add the remaining gelatin to the chocolate mixture.
- Then, pour the vanilla mixture into beautiful glasses or bowls and leave in the refrigerator until it hardens, then take it out, pour a layer of chocolate mixture on top and put it back in the refrigerator until completely cooled.
Our contrasting layered chocolate jelly is ready! We hope this recipe becomes one of your favorites!
