Recipe chocolate jelly preparation at home

Jelly is a tasty treat that is commonly served as a cold dessert. Preparing food a variety of products – wine, fruit juice, milk, chocolate, but its main component is gelatin.


Gourmets claim that the jelly dish was known long before the emergence and spread of gelatine: "trembling" dessert served at the tables of European nobility from about the 16-17 century, and a fruit option treats adored Josephine – the beautiful wife of the Great Napoleon Bonaparte.

We have already mentioned that jelly can be made of different food, but delicious food option is considered chocolate jelly. In this article you will find different versions of recipes for chocolate jelly and a detailed description of their preparation.

But let's start with General recommendations for the preparation of dessert.

The content of the article

To "wobble" the dessert was really delicious

Modern jelly dish can be prepared not only on the basis of gelatin: to give the desired product viscosity in the process of cooking in fruit mass or weight of other products you can add pectin or agar-agar.

Pectin – a substance of vegetable and they suggest to replace gelatin in desserts that are prepared for children. However, you should know that if you do treat on the basis of pectin – the cooking process is necessary to constantly stir a lot, otherwise your masterpiece will turn opaque.

Agar-agar is also a concentrate of vegetable origin. It is derived from a special species of algae. The substance before use in the preparation of the dessert definitely soaked (like gelatin) and allowed to swell in water for 40-45 minutes. After the agar-agar is boiled with other ingredients.

Reveal a few secrets really tasty "trembling" of Goodies:

  • When cooking you can add a drop of fresh lemon juice. This addition will greatly improve the taste of the product;
  • Boil the mixture to jelly at any ware except aluminum.

And in order to avoid unpleasant lumps – always warm up the bottom of the dish before laying and cooking components.

These tips will help you in cooking dishes, including will be useful in the preparation of chocolate jelly, cocoa powder, the recipe of which we present in the next section.

Dessert of chocolate and cocoa

Recipe chocolate jelly from cocoa will require you to prepare the following set of products:

  • A pint of fresh warm milk;
  • Cocoa powder or four teaspoons with a slide;
  • A bag of gelatin weighing 20 grams;
  • Sugar – to taste;
  • Sachet of vanilla sugar weighs 20 grams;
  • A slice of natural chocolate for decoration.

Jelly cocoa start cooking with rasporki gelatin.

Difficult this is nothing – just kill the product, strictly following the recommendations on the package. Until the gelatin dissolves, it is possible to cultivate other products.

Pour from the package or bottles of milk, one hundred grams of product, pour it into a small enamel saucepan and warm over low heat. When the milk is warm, pour it cocoa and sugar, stir and start to enter in a mixture of one-half of the gelatin. Add gelatin in small portions, gradually and all the time basking in a mix a lot of ingredients.

When the components become a homogeneous mixture, remove the pan from the heat and pour the resulting mass on a pre-prepared forms. Pour the mixture so that it filled the molds only half full. Form put in the refrigerator for ten minutes.

Take a clean pot, pour into it the remaining milk, add sugar and the second part of gelatin. Heat, stir and beat with a whisk. The resulting mass is slightly cool. Remove from refrigerator molds and pour in the cooled milk mixture from the second layer. Return billet in the fridge to full hardening of the product. Serve the dessert chilled, further decorate the dish with grated chocolate.

Creamy chocolate version of the recipe

Creamy chocolate dessert differs delicate texture and pleasant taste.

For the recipe creamy-chocolate jelly, you will need a set of the following ingredients:

  • Fat (homemade sour cream) – five hundred grams;
  • Cocoa powder – two teaspoons with a slide;
  • Powdered sugar – two tablespoons with a slide;
  • Sachet of gelatine weighing twenty grams.

Gelatin powder pour boiling water indicated on the package proportions to give the product a good swell. Usually it takes 30 to 40 minutes.

Put the sour cream in a small saucepan, there also pour the powdered sugar and adding gelatin, mix thoroughly the components together to obtain a uniform mixture.

Pour part of the prepared pulp in another container and enter in the molded part cocoa powder. Stir so that the weight gained a rich chocolate color.

Take a thin long form and pour into it the chocolate mixture thin and evenly. Remove the form in the refrigerator to layer grabbed.

After ten minutes pour a layer of cream, let it set, and continue alternating layers until then, until the form is filled to the brim. The workpiece is put in the freezer to complete solidification. In the process of hardening can take up to 12 hours, so if you are preparing dessert for the holiday table, it is better to engage in its preparation in advance. The finished dish is cut into nice neat pieces. When serving treat you can decorate with fresh berries, mint leaves and sponge biscuits or shaped waffles.

Recipe with milk, chocolate and fruit syrup

Milk chocolate jelly syrup can be considered a Royal dessert, it literally melts in your mouth, and the fruity notes give delicacy a magical finish.

To prepare milk chocolate jelly gelatin and sweet syrup in advance and store foods in the following list:

  • Fresh milk with a good percentage of fat – three hundred grams;
  • Cocoa powder – two tablespoons with a slide;
  • A packet of gelatin weighing ten grams;
  • Sugar – three tablespoons with a slide;
  • A small bag of vanilla sugar;
  • Fresh berries or fruit;
  • Thick fruit syrup.

Mold of the total quantity of milk a hundred grams in a comfortable and deep bowl. In the molded product pour gelatin granules and leave the product to swell exactly on the quarter hour.

The rest of the milk pour in an enamel pot, add cocoa, two kinds of sugar (plain and vanilla) and mix first with a spoon and then beat with a whisk.


A bowl of milk and gelatin put on a small fire and heat. Necessary to heat to dissolve the gelatin granules. Do not forget to constantly stir a lot, otherwise it formed nasty lumps. The mixture should not boil, so as soon as you make sure that the gelatin granules have dissolved, remove the bowl from the heat, cool slightly and pour into it the chocolate part. Stir the two parts together until smooth and pour into after a beautiful transparent kremanku.

Put bowl in a cold place to a good frozen dessert.

When serving pour beautiful dish fruit syrup, ice cream dish and decorate with slices of fruit or fresh berries. Bon appétit!