Cocoa jelly - original recipes for making cocoa jelly

Reviews (2)

13

Updated: Dashuta

05/13/2014 Cooking time: 2 hours 0 minutes

This cocoa jelly is not only very tasty, but also incredibly beautiful and, thanks to this, is perfect for the holiday table. I give you the recipe!

Cocoa jelly - basic principles of preparation

The whole process of creating jelly is actually quite simple and can be done according to the following scheme:

• sugar and cocoa are mixed in hot milk;
• gelatin is dissolved in water and added to milk;
• Cool the jelly slightly and put it in the refrigerator until it cools completely.

Their cocoa jelly
In fact, the following recipes are only interpretations of this scheme. You will only see some extras. The most important thing to note is the method of dissolving gelatin.

In most recipes, gelatin is first dissolved in a small amount of cold water, waiting for swelling, then heated, waiting for dissolution, and mixed with the rest of the ingredients.

However, this option should not be considered a dogma; you can easily stir the gelatin directly into the hot liquid or even add it to milk and heat it up, especially if the instructions provide such advice.

Choosing gelatin

This is the main component, without which it is impossible to prepare any jelly. Chocolate is no exception. There are several types of gelatin that are suitable for our recipe, the most popular of which are powder and sheet. These components differ only in the form of release, but professional confectioners prefer to use the second option, which produces almost no lumps and dissolves very quickly.

Whichever one you choose, remember a couple of tricks: you need to soak the substance only in ice water, which you need to take exactly 6 times more than gelatin.

There is another alternative. Gelatin is a natural component, but those who do not eat animal products prefer to replace it with agar-agar or pectin. Typically, manufacturers of these products indicate the proportions of substitution on the packaging, but if you do not find such information, then use exactly 4 times less agar-agar than you would use gelatin. But with pectin everything is more complicated. It is necessary to know what raw materials it is obtained from, and also take into account the acidity of the product. On average, it is only twice as “strong” as gelatin, so if you are preparing jelly (chocolate) with pectin for the first time, try using half as much of the mentioned ingredient as the amount of gelatin indicated in the original recipe. Next time you can adjust the proportions to your liking.

Sour cream jelly with cocoa

The combination of dairy products with cocoa creates a richness of flavors; my inquisitive tastes did not pass me by. Let's try to cook.

Sour cream jelly with cocoa

Ingredients:

• liter of low-fat sour cream;
• two hundred grams of cottage cheese;
• 300 grams of sugar;
• package of vanilla sugar;
• 5 spoons of cocoa;
• forty grams of gelatin;
• no more than half a chocolate bar.

To make this dish, follow these steps.

1. Place gelatin in cold water.

2. Mix half the sour cream with the entire amount of cocoa.

3. First cool the second part of the sour cream a little and mix with different sugars until you get a nice cream, just don’t overdo it, if you beat intensively you will get separate grains and whey.

4. gelatin (but no need to boil!) until dissolved.

5. Cool the gelatin a little, pour it in a thin stream into the sour cream and cocoa and beat again, but vigorously.

6. The rest of the sour cream should be mixed with cottage cheese.

7. Next, lay out the components in layers, but each layer needs to cool a little for about 10 minutes and only then lay out a new one.

8. The laid out layers are cooled for about five hours.

9. This dessert is decorated with grated chocolate.

Decorative elements

If you serve chocolate jelly as a separate dessert, take care of the decor. Roasted nuts, seeds, and sesame seeds work well. You can also sprinkle the treat with chocolate chips. Fresh berries and fruits go well with this delicacy, especially raspberries, cherries, and tangerines. Before serving, you can lightly sprinkle with cocoa powder. And fresh mint will go well with regular mint.

My family loves various desserts, especially jelly. I often experiment and try different flavors of jelly. Today I offer a recipe for milk chocolate jelly

. This simple but very tasty dessert will brighten both weekdays and holidays. Try making this jelly, I'm sure you will like it.

Egg jelly with cream

This recipe for jelly with egg yolks is not for everyone, we prepare it and try it.

Egg jelly with cream

For this recipe you will need:

• liter of cream;
• 300 grams of sugar;
• package of vanilla sugar;
• about 70-100 grams of cocoa powder;
• forty grams of gelatin;
• a dozen egg yolks - 5-6 pieces;
• at your discretion - white chocolate for decoration.

Cooking process:

1. First leave the gelatin in cool water.
2. Grind the yolks with two types of sugar and add cocoa. Whisk a little until fluffy.
3. Dissolve the swollen gelatin completely in a water bath.
4. Heat the cream and add it to the yolks in a thin stream.

Now all that remains is to add warm gelatin and stir thoroughly. The jelly is poured into molds and left to cool for about six hours. Decorate with white chocolate.

Preparing Ingredients

Pour gelatin with milk (100 ml). Set aside for about 15 minutes and let it swell.

Pour 250 ml of milk into a saucepan. Throw in sugar. Place on the lowest heat. Bring to a boil. Remove from the stove.

Add 1/2 part of the swollen gelatin. Stir the mixture until it is completely dissolved.

Break the chocolate into pieces (take a high-quality one with a high percentage of cocoa). Transfer it to a saucepan. Pour the milk mixture with gelatin into it. Stir until smooth.

Yogurt jelly with pistachios

This type of jelly is easy to prepare, but aromatic pistachios create a rich palette when serving the dish.

Yogurt jelly with pistachios

Take the following ingredients

:

• liter of yogurt;
• two hundred and fifty grams of sugar;
• 70-80 grams of cocoa powder;
• forty grams of gelatin;
• chopped nuts (pistachios) for sprinkling dessert - optional.

According to the recipe, we prepare yogurt jelly as follows:

The creation scheme looks like this. First, the gelatin is dissolved, and the cocoa and sugar are pre-mixed and dissolved in the yogurt.

Next, you need to combine these components, but preheat the gelatin in order to then pour it in a thin stream into the yogurt.

As a rule, it takes about six hours to harden, but you can watch the degree of hardening yourself.

Then take the yogurt jelly out of the refrigerator, sprinkle nuts on top and test the taste!

Waffles and chocolate cream in jelly

This recipe is perfect for a holiday table, it looks beautiful, it’s delicious, the waffle crumbs in the decoration add piquancy and a light crunch.

Components:

• liter of milk;
• two hundred grams of sugar;
• two hundred grams of waffles;
• 5 spoons of cocoa;
• forty grams of gelatin;
• forty grams of butter;
• 100 grams of chocolate;
• no more than 200 milliliters of cream.

According to the recipe, we prepare waffles and chocolate cream in jelly as follows:

So, the process of creating this dish consists of the following steps. First, gelatin and separately chocolate are dissolved in cream, the cream and chocolate are heated, butter is beaten in, and a cream is created. This cream is called ganache and is a delicate chocolate mixture.

After this, milk is prepared with cocoa and sugar, to which gelatin is added. The point is to dissolve all the ingredients.

Now pour the jelly into the molds and refrigerate for about 10 minutes.

Sprinkle wafer crumbs on top of each mold, followed by cream and chocolate cream.

Next, put the jelly back into each mold and cool again. Make as many layers as you like and then cool for about 4 hours.

Kefir jelly

In order to give a simple recipe a slight charm, add savoiardi cookies and the result is kefir jelly with a twist.

To prepare this recipe you will need:

• forty grams of gelatin;
• savoiardi cookies, about 15 pieces;
• a glass of jam, preferably blackberry or blackcurrant;
• 5 spoons of cocoa;
• two hundred grams of sugar;
• liter of kefir.

According to the recipe, we prepare kefir jelly as follows:

The process of creating this dish consists of successive stages. At the very beginning, leave gelatin in the water and also stir cocoa with sugar and kefir.

The slightly dissolved gelatin is heated to be further poured into kefir and now half of the kefir needs to be poured into the mold and left to cool.

After 15 minutes, take out the kefir and place jam, cookies, preserves on top according to the scheme. You need to add jelly on top and cool again, but this time until it cools completely.

with sour cream

And such a dessert turns out not only tasty, but also very beautiful. To prepare sour cream and chocolate jelly, soak 20 g of gelatin in half a glass of water. When the mass swells, add another half a glass and place on low heat. While stirring, boil the mixture by adding 0.5 tbsp. sugar and a pinch of vanilla. Having achieved homogeneity, divide the mass in two, add 2 tbsp to one of the parts. l. cocoa.

We need 2 cups of sour cream. Pour one glass into two different bowls. Add the jelly mixture with cocoa to one part, and without it to the second. Let cool to room temperature, and then arrange in molds (in even layers or randomly). Refrigerate for at least three hours before serving.

Jelly on ice cream

A variety of this jelly is valued for its delicious ingredients: chocolate, ice cream and candied fruits.

For this recipe you will need the following ingredients:

• one hundred grams of cocoa;
• 30 grams of gelatin;
• one hundred milliliters of milk;
• 100 grams of chocolate and candied fruits;
• 400 grams of ice cream.

The creation scheme looks like this:

Let the gelatin swell. Start heating the milk and ice cream over low heat.

Add cocoa, stir until completely dissolved, remove from heat. Dissolve gelatin in warm water or heat in a water bath.

Add gelatin to milk. Wait until it cools down and add chopped chocolate with candied fruits. After this, it remains to pour into the mold and leave to cool for five hours.

Amaretto liqueur and cocoa jelly

If you have amaretto liqueur on hand, use this opportunity to make a jelly that is sure to warm your body and soul.

Amaretto liqueur and cocoa jelly

For this recipe you will need:

• liter and two hundred grams of cream;
• 100 grams of cane sugar;
• two hundred grams of sugar;
• 3 spoons of cocoa powder;
• 50 grams of gelatin;
• four egg yolks;
• a little Amaretto liqueur and a bottle of whipped cream.

Instructions for creating a cocoa jelly recipe look like this:

As always, the process begins with gelatin, which is mixed with a small amount of water. We left the gelatin and move on to the rest of the processes, which begin with grinding cane sugar and yolks.

Now you need to divide the cream in proportions 300/450/450. In 300 ml. Add the yolks, but first you need to warm the cream a little. A little liquor is added to one of the 450 parts. After this, for each part you need to take gelatin, which is heated in water accordingly and divided into three parts. Distribute gelatin over cream.

Perhaps now you understand what the point is? You need to pour the cream mixture into the molds in layers. Just cool the layers so they don't mix. Next, it will take four hours until it hardens completely. This dessert is served with whipped cream.

Ingredients and how to cook

ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour

Cocoa jelly - some tips from experienced chefs

In conclusion, we offer you some tips that may be useful:

Cocoa jelly - some tips from experienced chefs

• Powdered sugar – It is very difficult to dissolve sugar in recipes with dairy products. That is why it is best to use powdered sugar, which dissolves much better in milk or yogurt. Of course, you don’t always have powdered sugar on hand, but you can easily grind sugar using a coffee grinder or blender.
• fluffiness of the cream - when you have made a fluffy cream, you want to maintain the texture, but for this you need to know some techniques. In particular, when you need to mix the cream with cottage cheese or something similar, you need to make a slight whipping motion from the bottom up. You should not stir your cream from side to side, only make vertical movements.
• gelatin – the best option is to use instant gelatin, which is provided in powder. You need to add about five times more water than the mixture.
• soaking - it is not always necessary to soak gelatin in water; often, especially when you prepare jelly with juice or milk, soak the jelly in this particular product, that is, for example, in juice.
• proportions - in order to understand what the texture of the dish will be, you need to know the ratio of the amount of gelatin to liquid. For example, if the recipe contains at least 40 grams per liter, then the dessert will be quite hard, but if you take only 20 grams of gelatin per liter of liquid, you will get a delicate jelly that trembles with a light touch.
• extraction - in general, it is best to use silicone molds. If you need to remove the jelly from another mold, heat the container a little in a water bath and turn it over.

Secrets of making jelly dessert

Before making chocolate jelly , learn little tricks. Otherwise, the dish will not meet the hostess’s expectations, and everything will have to be redone. Here's what you need to know:

• Do not boil the thickener, just cook in a water bath.
• Add gelatin to milk or cream after it thickens slightly.
• Combine the chocolate mixture with banana , nuts, candied fruits and seeds - it will turn out very tasty .
• Do not confuse vanilla sugar with concentrated vanillin. More of the first component is always required.
• When preparing the cake, remember: to remove the jelly from the mold, place it in hot water for a few seconds.
• When choosing berry syrups for decoration, use raspberries, cherries, currants and strawberries. Photos of such dishes are often found on culinary websites and forums.
• Choose agar-agar as a thickener. There is no need to soak this component, and it thickens much faster.
• If the jelly mixture has already thickened and you just need to add it to the dish, heat it slightly and it will become liquid again.
• If the refrigerator is not working well, place the molds in the freezer for 1-2 hours.
• It is not at all necessary to use technological maps at home to prepare a dish; experiment intuitively.

There are many recipes for making chocolate dessert, all you have to do is choose the one that suits your taste the most. Its preparation will not take much time, and the result will only please you.