Chocolate jelly is an excellent dessert option, which is especially good for the summer. This treat is served chilled, but not icy, like ice cream. Both adults and children like its delicate structure, and you can supplement this delicacy with a variety of tasty and healthy ingredients, which makes it possible to receive a new dessert option based on the same recipe every time.
How to cook this treat, we will consider in detail in this article.
Choose gelatin
This is the main component, without which it is impossible to prepare a single jelly. Chocolate is no exception. There are several varieties of gelatin that is suitable for our recipe, the most popular of them are powder and sheet. These components differ only in the form of release, but professional confectioners prefer to use the second option, which almost does not give 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 needs to be taken 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. Usually, the manufacturers of these products indicate the proportions of substitution on the packaging, but if you did not find such information, then use agar-agar exactly 4 times less than you would take gelatin. But with pectin, everything is more complicated. You need to know from which raw material it is obtained, and also take into account the acidity of the product. On average, it is only twice as “stronger” than gelatin, so if you are cooking jelly (chocolate) with pectin for the first time, try to take the mentioned ingredient two times less than the amount of gelatin specified in the original recipe. Next time you can adjust the proportions to your liking.
Cocoa and Chocolate for Jelly
There are many variations of this dessert. You can use chocolate bars, pastry drops, cocoa powder. In most cases, carob can also be used (it is believed that it is more useful than regular cocoa, and also does not have allergic potential).
Chocolate cocoa jelly can be made according to the following recipe. Soak 20 g of gelatin powder in 120 g of water. Heat 400 ml of milk and add 4 tablespoons of cocoa and a little sugar (to taste). Enter the jelly mixture, pouring it in a thin stream and stirring. Pour the dessert into molds, let cool, and then briefly refrigerate.
Chocolate Jelly
If you use good chocolate without vegetable fats and high in cocoa, the dessert will be even tastier! Break into pieces one and a half tiles (150 g), put in a bowl and melt in the microwave in a pulsed manner, meanwhile, soak 40 g of gelatin in water.
Boil 80 ml of milk, add a little sugar. You can add flavor and vanilla sugar. Enter the melted chocolate, mix, let the pieces combine completely and only after that proceed with the introduction of gelatin. Boil future jelly is not necessary. But if this still happened, there is nothing to worry about. Remove from heat and pour into molds.
Puff jelly with sour cream
And such a dessert is not only tasty, but also very beautiful. To make sour-chocolate jelly, soak 20 g of gelatin in half a glass of water. When the mass swells, add another half a glass and put on a small fire. While stirring, boil the mixture by adding 0.5 tbsp. sugar and a pinch of vanilla. Having achieved uniformity, divide the mass in half, add 2 tbsp. To one of the parts. l cocoa.
Sour cream, we need 2 cups. Pour a glass into two different bowls. In one part, add the jelly mix with cocoa, in the second - without. Allow to cool to room temperature, and then arrange into shapes (evenly or randomly). Soak in the cold for at least three hours before serving.
Chocolate Curd Jelly
This dessert is especially good for a children's menu. Even if your baby is not enthusiastic about dairy products, he certainly will not refuse such a treat.
Chocolate jelly with cottage cheese is an excellent basis for many desserts, for example, for cheesecake. But you can serve this dish as an independent treat. This dish is especially suitable for breakfast or afternoon snack.
Soak 25 g of gelatin in ice water. Divide 600 g of fat cottage cheese in half and add to each part 100 ml of thick cream, 1 tbsp. l sugar, a pinch of vanilla. Melt the white and black chocolates in a microwave separately from each other, add each of them to one part of the cottage cheese.
Divide the swollen gelatin equally, enter in both parts. If possible, beat the resulting mixture with a blender.
Lay out the molds in layers or make one large cake. It will look very festive, so it can be cooked for a gala dinner.
How to use chocolate jelly for cakes
Today, dessert such as chocolate jelly mousse cake is very common. This treat looks especially impressive in a mirror chocolate coating. If you are preparing a jelly layer for mousse cake, increase the amount of gelatin by one and a half times - so the base will be denser and stronger, and its structure will resemble marmalade. When assembling, put chocolate jelly in the penultimate turn, so that it is at the very bottom of the finished cake. Before laying, you can safely freeze jelly, this will not affect its taste and structure.
Decorative elements
If you serve chocolate jelly as a standalone dessert, take care of the decor. Calcined nuts, seeds, sesame seeds are well suited. You can sprinkle treats with chocolate chips. Fresh berries and fruits, especially raspberries, cherries, tangerines, go well with this delicacy. Milk chocolate jelly can be lightly sprinkled with cocoa powder before serving. And with the usual fresh mint will be great.