Chocolate and Milk Jelly #14

A very easy, yet slightly time consuming chocolate and milk jelly. Again, my first attempt but the chocolate part is a definite keeper. I combined melted chocolate for the chocolate layered part and milk for the white layered part.

Weekend is here. I will be found running around the kitchen like a mad woman with the jelly cones. So, if you need me, I will be here.

Ingredients for chocolate jelly is agar, chocolate, water, sugar and cocoa powder, dutch processed.

Ingredients for milk mixture is agar, water, sugar and milk.

Combine the dry ingredients for chocolate mixture in a saucepan.

Melt the chocolate.

Combine dry ingredients for milk mixture.

Add water to milk ingredients and stir till sugar dissolve before turning on the heat.

Do the same to chocolate mixture and bring it to a full boil.

Cook milk mixture to a full boil too.

Turn off heat and add milk. Stir till combine and turn heat back on. Cook for 10 more seconds before turning heat off again. Keep warm.

Do the same to chocolate mixture, except add melted chocolate.

Pour jelly mixture into prepared mould, layer by layer.

Allowing each layer to set slightly, not completely. Finish off the mixture. Let the jelly set on room temperature before removing to the fridge.

Serve cool, with some chocolate sauce.


Chocolate and Milk Jelly

Makes 4 jelly cones


For milk jelly
275 ml water
80 g sugar
100 ml whole milk
4 g agar-agar powder

For chocolate jelly
275 ml water
50 g sugar
15 g cocoa
50 g chocolate, chopped and melted
4 g agar-agar powder


For milk jelly
Combine all ingredients, except whole milk in a small saucepan.
Stir till sugar dissolve.
Cook over medium high heat till boiling.
Turn off heat and add milk.
Turn heat back on and bring it to a quick boil.
Turn heat to very low just to keep mixture warm till using.

For chocolate jelly
Combine all ingredients, except chocolate in a small saucepan.
Stir till sugar dissolve.
Cook over medium high heat till boiling.
Turn off heat and add melted chocolate.
Turn heat back on and bring it to a quick boil.
Turn heat to very low just to keep mixture warm till using.

For assembling
Pour first layer of milk (or chocolate) into mould. Wait till the surface set slightly, about 2 minutes.
Continue with second layer of chocolate (or milk).
Do this with the rest of the agar mixture.
Let set on room temperature for an hour.
Remove to fridge and let cool completely before serving.

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12 Responses to “Chocolate and Milk Jelly #14”

  1. 1

    Ira Rodrigues — October 14, 2011 @ 9:07 pm

    The chocolate Drizzled on a plate really resemble batik :) such inspirations Jun and the chocolate pudding very attractive, bravo!

  2. 2

    Ninazsyafinaz — October 14, 2011 @ 10:42 pm

    whatever with chocolate never go it..Happy weekend!!

  3. 3

    boo_licious — October 15, 2011 @ 2:28 am

    Very pretty. I love riband jellies & anything with chocolate is a big fav for me. Have a good weekend experimenting.

  4. 4

    thoma — October 15, 2011 @ 5:13 am

    perfect!! you’ve started looking pro!!

    so who consumes all these on a daily basis? :P

    • Jun replied: — October 15th, 2011 @ 7:19 am

      I have no idea! I pray everyday that the fridges would be empty by the time I got home. And they are, most of the time.

  5. 5

    mycookinghut — October 15, 2011 @ 2:46 pm

    I love the layers, though time consuming, I think it’s worth it! ;)

  6. 6

    ChopinandMysaucepan — October 15, 2011 @ 3:56 pm

    Those beautiful layers certainly need precision and patience, traits that I am seriously lacking!

    Love the way you have beautifully drizzled the chocolate on the plate too!

  7. 7

    Nate @ House of Annie — October 16, 2011 @ 11:53 pm

    Your moulds are looking as scratched up as mine. They are certainly getting a lot of work! Think Royal Selangor would see fit to sending us a couple of new ones? hehehehe

    • Jun replied: — October 19th, 2011 @ 8:56 am

      I think we might have to actually pay for the second rounds. Not cheap huh?

  8. 8

    Veronica — November 27, 2011 @ 9:24 pm

    I was just introduced to your lovely blog. Boy, was I blown away by your recipes and the beautiful photos of your food. Keep it up and looking forward to more yummy recipes! And thanks for sharing!

  9. 9

    cl — June 25, 2012 @ 9:56 pm

    May I know where can i get the pyramid mould? can I get from Tabao? thank you very much….oooo. i LOOVVVEEE your jelly

    • Jun replied: — July 14th, 2012 @ 10:04 am

      You can get the mould from Royal Selangor website or just google Jack Munro Royal Selangor jelly mould

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