Jelly chocolate: the secrets of cooking

Jelly chocolate is an excellent dessert, which is especially good for summer. Serve this treat chilled, but not ice, like ice cream. Its tender structure is liked by both adults and children, and it is possible to supplement this delicacy with a lot of tasty and useful ingredients, which makes it possible to receive a new variant of dessert each time on the basis of the same recipe.

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

Choose gelatin

This is the main ingredient, without which it is impossible to prepare any jelly. Chocolate is not an exception. There are several varieties of gelatin, which is suitable for our recipe, the most popular of them - 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.

Which of them you would choose, remember a couple of tricks: 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. Typically, manufacturers of these products indicate the proportion of replacement 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 which raw materials it is obtained, and also take into account the acidity of the product. On average, it is only twice as "strong" as gelatin, so if you are making jelly (chocolate) with pectin for the first time, try taking the mentioned ingredient twice less than the amount of gelatin specified in the original recipe. Next time you can correct 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, you can use a kerob (it is believed that it is more useful than regular cocoa, and also has no allergic potential).

Chocolate jelly from cocoa can be made according to the following recipe. Soak 20 g of powdered gelatin in 120 g of water. Preheat 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 trickle and stirring. Pour the dessert over the forms, allow to cool, and then briefly send to the fridge.

Jelly from chocolate

If you use good chocolate without vegetable fats and high in cocoa, dessert will be even more delicious! Break into pieces and a half tiles (150 g), fold in a bowl and melt in a microwave pulse, meanwhile 40 g of gelatin soak 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 fully connect and only then proceed to the introduction of gelatin. Boil the future of jelly is not necessary. But if it all happened, there is nothing terrible. Remove from heat and pour into molds.

Puff pastry with sour cream

And such dessert turns out not only tasty, but also very beautiful. To make sour cream chocolate jelly, soak 20 g of gelatin in half a glass of water. When the mass swells, add another half glass and put on a small fire. Stirring, cook the mixture, adding to it 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 glasses of sour cream. Pour a glass in two different bowls. In one part add the jelly mixture with cocoa, the second - without. Allow to cool to room temperature, and then spread out into shapes (even layers or chaotically). Before serving, soak in the cold for at least three hours.

Chocolate-curd jelly

This dessert is especially good for the children's menu. Even if your baby is not happy with dairy products, he certainly will not refuse such a treat.

Jelly chocolate with curd is an excellent base for many desserts, for example for cheesecake. But you can serve this dish in the form of an independent treat. This dish is especially suitable for breakfast or snack.

Soak 25 g of gelatin in ice water. 600 g of fatty cottage cheese, divide in half and add to each part of 100 ml of thick cream, 1 tbsp. L. Sugar, a pinch of vanilla. Melt in a microwave separate from each other white and black chocolates, add each of them to one part of the cottage cheese.

Swell the gelatin, too, divide it equally, enter in both parts. If possible, whip the resulting mixture with a blender.

Lay out the shapes in layers or make one large cake. It will look very festive, thanks to which it can be prepared for a gala dinner.

How to use chocolate jelly for cakes

Today, a dessert is very common, like a mousse cake with chocolate jelly. Especially spectacular is this refreshment 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 a marmalade. When assembling, put the chocolate jelly on the penultimate line, so that it is at the very bottom of the finished cake. Before packing, you can safely freeze jelly, it does not affect its taste and structure.

Decorative elements

If you serve chocolate jelly as an independent dessert, take care of the decor. Calcined nuts, seeds, sesame will be good. You can sprinkle a treat and chocolate shavings. Well combined with this delicacy are fresh berries and fruits, especially raspberries, cherries, tangerines. Milk chocolate jelly before serving can be lightly sprinkled with cocoa powder. And with the usual it will perfectly match fresh mint.