These layered chocolate jellies are perfect for entertaining as you make them in advance. They also make a great indulgent dessert for when you just need some chocolate!
For the last month I have been eating healthily. Lots of salads, baked and grilled meats followed by fruit for dessert. However, I can only keep that up for so long!
Even in the midst of healthy eating, sometimes you need a sweet treat. Something to have fun making in the kitchen. Something to look forward to eating at the end of the day! And something tempting to offer to guests at the end of a meal. These vegetarian layered chocolate jellies are exactly what's needed.
What are these layered chocolate jellies like?
The jellies consist of three layers of creamy mousse-like chocolate jelly. There's a layer of dark chocolate jelly on the bottom, followed by a layer of milk chocolate jelly and finally a vanilla-rich layer of white chocolate jelly.
Oh, and more than just a sprinkling of grated dark chocolate on the top! I have to say, that the white chocolate jelly layer with all the grated dark chocolate on the top was heavenly. I never thought I'd say that about a jelly!
Why not make chocolate jellies for a dinner party dessert?
Your family will love you if you make these layered chocolate jellies for them but they are also a fantastic dinner party dessert. They look impressive, taste delicious and best of all, they can be completely prepared in advance. After all, no on wants to spend time preparing dessert after the guests have arrived.
These jellies don't use traditional gelatine but instead are made from Dr. Oetker Vege-Gel. It's an alternative to gelatine and as the name suggests, suitable for vegetarians too. Although it is used slightly differently from gelatine, it was very easy to use.
You add a sachet to cold water, stir to dissolve and then heat it to boiling point. You can then stir it into whatever you want to set, although you do need to work fast as it begins to set very quickly.
The beauty of that was that I didn't need to wait long for each layer of the jelly to set before pouring in the next layer. I was pleased with how these chocolate jellies looked for a first attempt!
The recipe is also thanks to Dr. Oetker who kindly sent me a lovely selection of baking products to make them with. I have lots of vege-gel left over and plan to try some fruit jellies next. Or maybe even a mango panna cotta.
What about you? Do let me know what you'd choose to make next with the vege-gel?
Recipe for Three Layered Chocolate Jellies
- 50 ml double Cream 9 fl.oz
- 350 ml whole Milk 12 fl.oz
- 75 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate 3 oz, broken into squares
- 1 Dr. Oetker Vege-Gel Sachet
- 75 g Dr. Oetker Fine Cooks' Milk Chocolate 3 oz, broken into squares
- 75 g Dr. Oetker Fine Cooks' White Chocolate 3 oz, broken into squares
- 7 ½ ml Dr. Oetker Select Vanilla Extract with Seeds 1 ½ tsp
- 40 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate 1 ½ oz grated, to decorate
- Stir the cream and milk together. Pour 200ml into a small saucepan along with the dark chocolate pieces. Heat gently, stirring until the chocolate has melted into the cream mixture.
- Pour 200ml of cold water into another small saucepan and stir in the sachet of vege-gel. Heat until almost boiling.
- Make sure you have the glasses/bowls ready for this step as the mixture will begin to set very quickly. Pour the chocolate cream from the saucepan into a measuring jug as it will make pouring it out easier. Pour a third of the vege-gel mixture into the dark chocolate cream. Stir in and divide between the 6 heat-proof glasses or bowls.
- Pour another 200ml of milk and cream mixture into a small saucepan. Add the milk chocolate and heat as before, stirring until it dissolves.
- The water and vege-gel in the other saucepan may have set so heat it up again and it will turn back into a liquid.
- Again, pour the milk chocolate cream into a measuring jug, stir in half the remaining vege-gel. Stir quickly and divide between the 6 bowls/glasses.
- Repeat with the remaining milk and cream mixture. This time melt the white chocolate into it and add the vanilla seed extract too.
- Reheat the water and vege-gel so it turns back into a liquid.
- Pour the white chocolate cream into a measuring jug. Stir in the vege-gel and then pour into the bowls/glasses.
- Put in the fridge to chill for at least 2 hours.
- Top with the grated dark chocolate before serving.
If you like these chocolate jellies then try one of these chocolate Recipes
You might also like my vanilla panna cottas with mixed berry sauce
Places I'm sharing these layered chocolate jellies
Disclosure: I was sent a selection of products from Dr. Oetker to make these jellies. However, all opinions are my own.