Chocolate jelly: cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chocolate jelly is a great dessert option that is especially good for summer. Serve this treat chilled, but not iced like ice cream. Both adults and children like its delicate structure, and this delicacy can be supplemented with a variety of tasty and he althy ingredients, which makes it possible to get a new version of the dessert based on the same recipe every time.

How to prepare this treat, we will look in detail in this article.

Choose gelatin

This is the main component, without which it is impossible to prepare any jelly. Chocolate is no exception. There are several varieties of gelatin that are suitable for our recipe, the most popular of which are powdered and sheet. These components differ only in the release form, 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 you need to take exactly 6 times more than gelatin.

There is another alternative. Gelatin isnatural 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 replacement proportions 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. It is necessary to know from what raw materials it is obtained, and also to take into account the acidity of the product. On average, it is only twice as “stronger” than gelatin, so if you are preparing jelly (chocolate) with pectin for the first time, try taking the mentioned ingredient half as much as the amount of gelatin indicated 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, confectionery drops, cocoa powder. In most cases, carob can also be used (believed to be he althier than regular cocoa and also has no allergic potential).

Chocolate cocoa jelly can be made according to the following recipe. Soak 20 g of powdered gelatin in 120 g of water. Heat up 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 refrigerate briefly.

Chocolate jelly

If you use good chocolate without vegetable fats andwith a high content of cocoa product, the dessert will turn out even tastier! Break one and a half tiles (150 g) into pieces, put in a bowl and melt in the microwave in a pulse way, meanwhile soak 40 g of gelatin in water.

Boil 80 ml of milk, add some sugar. You can add flavor and vanilla sugar. Enter the melted chocolate, mix, let the parts completely connect and only after that proceed with the introduction of gelatin. You do not need to boil the future jelly. 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 turns out not only tasty, but also very beautiful. To make creamy 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 two, 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 mixture with cocoa, in the second - without. Let cool to room temperature, and then arrange in forms (even layers or randomly). Refrigerate for at least three hours before serving.

Chocolate curd jelly

This dessert is especially good for a children's menu. Even if your little one doesn't like dairy products, he definitely won't refuse such a treat.

Chocolate jelly with cottage cheese –an excellent base for many desserts, such as cheesecake. But you can serve this dish in the form of an independent treat. This dish is especially good for breakfast or an afternoon snack.

Soak 25g gelatin in ice water. Divide 600 g of fatty cottage cheese in half and add 100 ml of heavy cream to each part, 1 tbsp. l. sugar, a pinch of vanilla. Melt the white and dark chocolates separately in the microwave, add each of them to one part of the cottage cheese.

Divide the swollen gelatin equally, enter into both parts. If possible, beat the resulting mixtures with a blender.

Spread into molds in layers or make one large cake. It will look very festive, thanks to which it can also be prepared for a gala dinner.

How to use chocolate jelly for cakes

Today, a dessert such as mousse cake with chocolate jelly is very common. This treat looks especially impressive in a mirror chocolate glaze. If you are preparing a jelly layer for a 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, place the chocolate jelly in the penultimate queue so that it is at the very bottom of the finished cake. Before laying, you can safely freeze the jelly, this will not affect its taste and structure in any way.

Decorative elements

If you serve chocolate jelly as an independent dessert, take care of the decor. Roasted nuts work wellseeds, sesame. You can sprinkle treats and 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 go well.