Chocolate and Milk Jelly Pudding
User Reviews
5
Chocolate and Milk Jelly Pudding
Description
Chocolate and Milk Jelly Pudding is a two-layered dessert combining a chocolate jelly base with a creamy, sweet milk jelly top. The chocolate layer incorporates evaporated milk, cocoa powder, sugar, and gelatin dissolved and cooked until smooth, then partially set in molds. The creamy layer is made by dissolving additional gelatin in water and blending with cream and sweetened condensed milk before pouring over the set chocolate layer. Once fully chilled, the layered pudding holds a delicate jelly texture with contrasting flavors.
The method involves careful dissolution of gelatin in separate water batches and gentle heating to dissolve sugars and ingredients without boiling aggressively. Pouring the creamy milk layer over the chocolate jelly base while partially set prevents blending, maintaining distinct layers. The pudding is best served cold and can be garnished with chocolate syrup, nuts, or cocoa powder for added texture and richness.
Suitable for those seeking a softly set dessert balancing bittersweet chocolate and rich dairy sweetness with a jelly-like mouthfeel. The recipe allows use of specific jelly powder brands matching gelatin to liquid ratios for desired firmness. Presentation in molds or glasses offers flexible serving options ranging from individual portions to larger molded desserts.
Notes recommend following jelly powder manufacturer's liquid ratios, suggest using Mr. Gulaman brand, and mention the option to use large molds or serving glasses according to preferences.
Ingredients
- 1 evaporated milk can 370ml
- ½ cup cocoa powder
- 1 cup sugar
- 250 ml cream
- 250 ml sweetened condensed milk
- 3 cups water
- 2 teaspoons jelly powder -see NOTES
Instructions
- Pour 2 cups of water (room temperature) in a small pot. Sprinkle 1 teaspoon gelatin and stir until dissolved. Bring to boil.
- Lower heat to low. Add milk and sugar. Stir well until granules are completely dissolved. Add the cocoa powder and stir until no longer lumpy and becomes smooth.
- Pour into the molds halfway full.
- Pour another cup of water in a pot. Sprinkle remaining gelatin and stir until dissolved. Bring to boil.
- Lower heat to low. Add cream and condensed milk and stir until well blended.
- Pour on top of the setting chocolate jelly. Let it cool to set.
- Serve chilled. You may also drizzle some chocolate syrup and add some nuts or dust with cocoa powder for presentation.
Notes
- Use the jelly powder brand's recommended liquid ratios carefully to achieve proper gelatin setting.
- Mr. Gulaman jelly powder is suggested for best results in texture and firmness.
- This recipe can be made in a large mold of about 1.5 liters or divided among dessert or shot glasses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 72mg | 3% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 160mg | 16% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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