Cocoa jelly, melting in your mouth, can be served as an independent dessert, or used as an ingredient for a layer of cake, pastries, and can be an addition to ice cream or fruit salad.
Cooking jelly is hardly half an hour, and much more time is spent waiting for the delicacy to freeze until ready ...
Cocoa jelly: basic principles of preparation
In the simplest version of such a jelly, cocoa powder and sugar are dissolved in hot milk, after which gelatin dissolved in water is added to them and, having cooled a little, the jelly is placed in the refrigerator for several hours.
Despite the fact that the following recipes describe the preparation of cocoa jelly with gelatin, which is mixed with cool water, to swell, and then heat until completely dissolved, and only then combine with other products, it is possible to use other varieties of it. For example, according to the instructions of many manufacturers, gelatin is immediately diluted in hot liquid, even in milk with cocoa. In this case, the recipes, therefore, vary slightly, but within easily understood limits.
Jelly with waffles and chocolate cream
Ingredients
1 liter of milk;
4-6 Art. l cocoa;
200 g of sugar;
40 g of gelatin;
200 g of waffles (better than light and without interlayers);
100 g of high-quality milk chocolate;
40 g butter;
150-200 ml of cream.
Cooking
while gelatin dissolves in water, get chocolate cream;
in a saucepan with cream, placed in a water bath, dissolve the chocolate bar and mix until smooth with a whisk;
add butter to the chocolate and mix again, now whipping the cream more, until it’s time to put the cream out of the fire at this stage of the dessert preparation;
in another pan, heat the milk, pour sugar and cocoa into it, stirring, wait until they dissolve;
heat gelatin, which should dissolve without lumps, but not boil;
add gelatin to milk, mix everything thoroughly and remove dishes from the stove;
pour the first thin layer of jelly into portioned transparent tins and set aside for 10 minutes in the refrigerator;
crumble wafer crumbs on top of the frozen jelly and lay out a layer of ganache cream so that it hides it;
pour a new portion of not frozen jelly and put the mold back in the refrigerator;
repeat the action with waffles, cream and alternating layers of jelly several times, after which, put the treat for 4 hours on the shelf of the refrigerator.
Kefir jelly
Ingredients
1 liter of kefir;
200 g of sugar;
5 tbsp. l cocoa;
1 cup blackcurrant or blackberry jam;
12-16 pieces of savoyardi cookies;
30-40 g of gelatin.
Cooking
pour gelatin in cold water and leave to swell;
mix cocoa with sugar and dissolve everything, stirring, in kefir;
Dissolve the gelatin in a water bath, making sure that it does not boil, then pour in kefir and mix well;
pour about half the amount of the mixture into the mold for this dessert and put it in the refrigerator for a quarter of an hour;
remove the jelly that has begun to solidify from the refrigerator, spread with jam, put cookies and spread the jam on top of them;
gently pour the remaining kefir into the mold and remove the jelly from cocoa in the refrigerator for three hours.
Jelly on sour cream
Ingredients
1 liter of sour cream. Since its high fat content is not necessary for the proper taste of this dessert, you can focus on a product of 10-15% fat;
200 g of cottage cheese;
250-300 g of sugar;
1 sachet of vanilla sugar;
40 g of gelatin;
4-5 Art. l cocoa;
a third of a bar of chocolate.
Cooking
First of all, pour gelatin into cold water;
divide the sour cream in half, add cocoa in one part;
all sour cream, which is whipped with sugar simple and vanilla, will acquire a lush creamy texture if you pre-cool it in the refrigerator;
but if you whip with a mixer, especially if sour cream is not wound up in the kitchen, not farm, but be careful! It is worth overdoing it with speed and duration, as it begins to exfoliate into grains and serum;
When finished with sour cream, put on a small fire dishes with gelatin. It should dissolve, but do not let it boil;
remove it from the stove after a few minutes, cool and pour in a thin stream into sour cream, which must be re-whipped, but not so intensively;
put cottage cheese in half sour cream without cocoa, mix;
begin to lay out the light and dark parts of the jelly layer-by-layer in portioned vases or wide glasses, and before putting the next layer, remove the dishes for 10 minutes in the refrigerator so that the jelly slightly solidifies;
send almost finished cocoa jelly in the refrigerator for 3-5 hours;
garnish with grated chocolate chips before serving.
Jelly on yogurt
Ingredients
1 liter of natural yogurt;
250 g of sugar;
100-200 g of a mixture of breakfast cereal muesli, nuts and dried fruits;
4 tbsp. l cocoa;
30-40 g of gelatin;
Cooking
while the gelatin swells, diluted in cold water, take care of other foods;
mix yogurt with sugar and cocoa; moreover, to better dissolve the cocoa, it is better to first combine it with sugar;
Heat the gelatin on the stove until completely dissolved and with a thin stream, carefully stirring with a spatula, pour into yogurt;
mix flakes, dried fruits and nuts into the mixture;
transfer the jelly from cocoa into a suitable form and put in the refrigerator to set until ready, which will come in 6 hours.
Ice cream jelly
Ingredients
400 g of ice cream;
100 ml of milk;
100 g candied fruit;
100 g of chocolate (better than bitter);
4-5 Art. l cocoa;
30 g of gelatin;
Cooking
dilute gelatin in cold water and leave to swell aside;
break the chocolate into small pieces;
pour milk into a saucepan, put ice cream in it and put the dishes on the stove, turning on a small fire;
when the ice cream has melted, add cocoa and mix well;
set aside the pan and tackle gelatin - it is time to dissolve it until completely dissolved without lumps, ideally in a water bath;
pour gelatin in a thin stream into a mixture of milk with ice cream, mix;
when the mixture has cooled, add cocoa chocolate and candied fruit in jelly;
Pour the jelly over the tins and set aside in the refrigerator for 5 hours.
Egg jelly on cream
Ingredients
1 liter of cream;
8-12 egg yolks;
4-6 Art. l cocoa;
300 g of sugar;
1 packet of sugar with vanilla;
40 g of gelatin.
Cooking
pour gelatin in cool water;
separate the yolks from the proteins, put the last ones in a container (or other utensils) and set aside - useful for baking or other dessert, first - rub with sugar and vanilla, add cocoa and whisk the mass with a whisk. If there weren’t cocoa in it, it would have turned white, and with it, you’ll understand its readiness by its splendor;
put the swollen gelatin in a water bath to dissolve to the end, but protect it from overheating and especially boiling - so it loses its properties;
pour warm cream into a yolk mixture, stirring in the process;
last in cocoa jelly add warm gelatin and mix again;
pour the mixture into a mold or molds and put in the refrigerator for 4-6 hours.
Jelly with liquor
Ingredients
1.2 l of cream;
4 egg yolks;
100 g cane sugar;
200 g of sugar;
Amaretto liquor;
3 tbsp. l cocoa;
50 g of gelatin;
whipped cream in a bottle.
Cooking
soak gelatin in cool water;
Separate the egg yolks from the proteins and grind with cane sugar;
warm 300 ml of cream and pour them into the yolks, mix gently;
Heat the remaining cream, add sugar and, when it dissolves, pour half into another saucepan;
in one part of the cream, add cocoa and Amatertto liquor in an amount to taste;
put gelatin in a water bath, dissolve and divide into three parts;
pour each portion of gelatin gently into the egg mixture, cocoa cream and cream are simple, gently mix each of the three components of the dessert;
in transparent portioned dishes, start spreading light-colored jelly, with cocoa and yolks, keeping for 10 minutes between pouring each layer, during which they should turn slightly in the refrigerator;
for jelly ready, put the dessert on the shelf for 4 hours;
when serving cocoa jelly with liquor, garnish the dessert with whipped cream.
Cocoa Jelly: Secrets and Tricks
1. In some recipes, where, for example, cocoa jelly is prepared on the basis of sour cream or yogurt, the dissolution of granulated sugar in these dairy products is a long process, so it is preferable to replace granulated sugar with icing sugar, and for lack of the latter, you can advise grinding sand in a coffee grinder or blender.
2. When something is mixed into the lush mass of the prepared jelly (if the mass was whipped) (like cottage cheese in the recipe for sour jelly), the airiness will remain, it will not fall if the movements of the spatula or whisk when mixing are directed not from the side, but from the bottom up.
3. It is better to choose instant gelatin powder - it swells in cold water in just 10 minutes. The proportions of water to gelatin are 5: 1.
4. Jelly from dairy products or fruit and berry juices will be tastier if you soak gelatin not in water, but in milk or juice, respectively.
4. Depending on the proportions of gelatin to liquid products in the recipe, the dessert may turn out to be more dense, so that you can cut with a knife (40-60 g of gelatin powder per 1 l), or light, fluttering from the touch of a spoon (20 g of gelatin powder per 1 l).
5. If the finished cocoa jelly needs to be removed from the mold in which it solidified and cannot be shaken out, you just need to hold the container in hot water for 10-15 seconds and then turn it over - the jelly will slip out with ease. But, this will not happen if you use silicone molds.
