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Filipino Choco Jelly Recipe

A contemporary Filipino dessert-drink hybrid that transforms classic unflavored gulaman into chocolate-infused jelly cubes, suspended in a luxurious blend of condensed milk and cream, creating a textural interplay between chewy gelatin and silky chocolate milk that's both refreshing and indulgent - a trendy take on traditional jelly drinks that's become a popular commercial beverage across the Philippines.

Prep Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 4
Calories: 385 kcal
Course: Dessert , Snacks
Cuisine: Filipino

Ingredients

For the Jelly Cubes:
  • 1 pack Unflavored White gelatin powder
  • ¼ cup cocoa powder
  • 1 cup sugar Asukal
  • 750 ml cold water Malamig na tubig
For the Creamy Base:
  • 1 can 250ml Jersey Condensed milk Kondensadang gatas
  • 1 250ml Nestle All-Purpose Cream chilled
  • 1½ cups milk Gatas
  • ½ teaspoon Vanilla Flavoring
  • 2 tablespoon chocolate syrup or Milo

Instructions

    Cup of Yum
  1. Begin by combining one pack of white gelatin powder with 750ml of cold water in a saucepan. Mix well until the powder dissolves completely. Place the saucepan over medium heat and add the cocoa powder, whisking continuously to prevent lumps. Let the mixture come to a boil and cook for just 1-2 minutes, being careful not to let it overflow. Add the sugar, stir until dissolved, then remove from heat immediately.
  2. Pour the hot mixture into a rectangular container, ensuring it's about 1 inch thick. Let it cool at room temperature for 30 minutes, then place in the freezer for 10 minutes to speed up the setting process. Once set, remove from the freezer and cut the jelly into ½-inch cubes (make them smaller if serving to children). Set the cubes aside.
  3. In a large mixing bowl, combine the chilled all-purpose cream, milk, condensed milk, and vanilla flavoring. Mix these ingredients together until smooth – you can use a hand mixer for extra smoothness, but a whisk works fine too. If you want the chocolate version, add the chocolate syrup or Milo powder and mix until well combined.
  4. Gently fold the chilled jelly cubes into the cream mixture. Transfer everything to a container and refrigerate for 2-3 hours before serving. For a more drinkable consistency, you can add extra cold milk until you reach your desired thickness. Serve in glasses, preferably chilled.
  5. Remember to use cold water for the gelatin to prevent lumps, and make sure all your dairy ingredients are well-chilled before mixing. The finished dessert will keep in the refrigerator for up to three days.

Notes

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  • Q: Can I make this sugar-free? A: Yes, use sugar alternatives and sugar-free chocolate options.
  • Q: How long does it last in the refrigerator? A: 3-4 days when properly stored.
  • Q: Can I sell this commercially? A: Yes, many entrepreneurs are successful selling bottled versions.
  • Q: Why did my jelly become cloudy? A: This happens when the gelatin is overcooked or stirred while setting.
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  • Filipino Choco Jelly
  • Use very cold water for gelatin to prevent lumps (Malamig na tubig para walang buo-buo)
  • Don't overcook the gelatin mixture to maintain proper setting
  • Chill cream ingredients beforehand for better texture
  • Cut jellies on a damp cutting board to prevent sticking
  • Use premium cocoa for richer flavor
  • Serve in tall glasses with wide straws
  • Top with whipped cream and chocolate shavings
  • Pair with Filipino merienda items like ensaymada or pandesal
  • Best served during afternoon merienda or after meals
  • Cause: Overheating or wrong water ratio
  • Solution: Follow exact measurements and avoid boiling too long
  • Reduce condensed milk
  • Use dark cocoa powder
  • Adjust sugar to taste
  • Add more cold milk gradually
  • Stir well until desired consistency
  • Cocoa Powder: Milo, Swiss Miss, or any chocolate drink powder
  • Condensed Milk: Use evaporated milk + extra sugar
  • All-Purpose Cream: Heavy cream or whipping cream
  • Refrigerate up to 3 days
  • Store in airtight container
  • Do not freeze assembled dessert
  • Jelly cubes alone can be frozen for up to 1 month

  • Coffee Lover's Version

    Add 2 tablespoon instant coffee to gelatin mixture

  • Add 2 tablespoon instant coffee to gelatin mixture

  • Ube Twist

    Replace cocoa with ube flavoring and purple food color

  • Replace cocoa with ube flavoring and purple food color

  • Mocha Special

    Combine coffee and chocolate flavors

  • Combine coffee and chocolate flavors

  • Tapioca Version

    Add cooked black pearls (sago)

  • Add cooked black pearls (sago)

Nutrition Information

Calories 385kcal (19%) Carbohydrates 57g (19%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Cholesterol 11mg (4%) Sodium 36mg (2%) Potassium 221mg (6%) Fiber 2g (8%) Sugar 54g (108%) Vitamin A 148IU (3%) Calcium 120mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 385

% Daily Value*

Calories 385kcal 19%
Carbohydrates 57g 19%
Protein 7g 14%
Fat 18g 28%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 1g 5%
Cholesterol 11mg 4%
Sodium 36mg 2%
Potassium 221mg 5%
Fiber 2g 8%
Sugar 54g 108%
Vitamin A 148IU 3%
Calcium 120mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.