Milk chocolate jelly.

Milk chocolate jelly.

Milk chocolate jelly.

A dessert that always comes out! Milk-chocolate jelly is my lifesaver when you need to prepare a quick dessert for a large number of guests, spending literally 20 minutes.

I love this jelly because it can be made with both milk and cream. With milk, you get a dietary version of jelly, with cream - more saturated and high-calorie. It's up to you, in both cases the jelly is delicious.

The jelly can be made as you wish, you can simply pour half a form of chocolate and milk jelly, you can make several layers. You can also decorate in your own way.

Let's prepare products for milk-chocolate jelly: milk, gelatin, sugar and chocolate.


Milk - 500 ml
Gelatin - 17 g
Sugar - 2 tablespoons
Black chocolate - 50 g

Step by step recipe

First of all, dissolve the gelatin in 1 tbsp. warm water and heat the milk in a saucepan, but not until boiling.
Break the chocolate into smaller pieces, put it in a microwave oven dish, pour in 150 ml of milk and put it in the microwave for 2 minutes to melt the chocolate.

Add 100 ml of milk to the dissolved gelatin and send the gelatin to the microwave for 1-2 minutes. We take out the gelatin and mix well so that it completely dissolves. Strain if necessary.

I will make more milk jelly than chocolate, adding a third of the gelatin to the bowl of chocolate.

Pour the rest of the gelatin into the remaining 250 ml of milk and add sugar. Mix everything well until sugar dissolves.

Pour jelly of different colors in portions in layers into any molds convenient for you. I started with chocolate, sent the molds into the refrigerator for 20 minutes, then took out and filled the milk layer, sent the molds back to the refrigerator. And so on until you run out of jelly.

Milk chocolate jelly can be prepared for the festive table in the evening, it is well placed in the refrigerator.

Before serving, decorate the top of the jelly with mint leaves, grated white chocolate and nuts. Enjoy your meal!

Milk chocolate jelly.

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