Kissel is a sweet dessert dish of Russian cuisine. Prepare it from berries, fruits and even from milk. We'll tell you how to prepare a delicious jelly from cocoa. This gentle dessert, for sure, will appeal to both adults and kids.
Cassel jelly recipe
Ingredients:
- milk - 400 g;
- sugar - 1 tbsp. a spoon;
- cocoa - 1 teaspoon;
- sugar vanilla - 1 sachet;
- potato starch - 20 g.
Preparation
300 ml of milk is mixed with sugar and vanilla sugar. Put the milk on the fire. While it will boil, we sift through a sieve of starch and cocoa. In a separate container pour cold milk, add starch and mix it well so that there are no lumps. As soon as the milk boils, the fire is diminished, we pour cocoa and mix. Boil, stirring, about 1 minute and gradually pour in the milk-starch mixture, without stopping to interfere. Boil for about 1 minute, and then pour on the cups. If you wish, you can add a bit of ground nuts to the already prepared cocoa jelly.
Delicious jelly from cocoa
Ingredients:
- milk - 400 g;
- sugar - 60 g;
- starch - 25 g;
- sugar - 60 g.
Preparation
Cocoa is mixed with sugar, and then add about 30-60 ml of boiling water, mix to make a homogeneous mush. Then in this mixture slowly pour slightly warmed milk (about 250 g) and mix. In the remaining milk, stir the starch, after which the resulting mixture is filtered and poured into cocoa. We bring the mass to a boil. Now the dessert is ready for use. You can serve it with jam, fruit syrup or jam.
Chocolate jelly from cocoa
Ingredients:
- milk - 1 l .;
- starch - 2 tablespoons;
- sugar - to taste;
- cocoa - 2 tbsp. spoons.
Preparation
In milk add cocoa and sugar, stir and bring to a boil. Pour out about 200 ml of the drink, let it cool and dilute starch in it. We put cocoa on the fire and into the almost boiling liquid pour in the starch mixture, stirring constantly. Further actions depend on what starch we used - if potato, then after its addition, the kissel can be switched off immediately. If cornstarch is used, the jelly is cooked on low heat for about 5 minutes.
Note, if you want to get a thick jelly, then 1 liter of cocoa needs 4 tablespoons of starch. For a liquid jelly enough, 1.5-2 tablespoons of starch. But this is just starch from potatoes. If you use cornstarch, the proportion will double.
Recipe for making jelly from cocoa
As a thickener in the preparation of jelly, you can use not only starch, but also flour.
Ingredients:
- milk - 1.5 cups;
- sugar - 3 tbsp. spoons
- eggs - 1 piece;
- flour - 1 tbsp. a spoon;
- cocoa - 1 tbsp. a spoon;
- Vanilla sugar - to taste.
Preparation
First beat the egg and sugar, then add the cocoa and vanilla sugar. Now add the milk (about 150 ml), stir. The mixture should look like sour cream liquid consistency. Now warm up the rest of the milk and pour the prepared mixture into it. Cook until thick in a small fire, stirring constantly. It is better to serve this hot jelly to the table.
Kissel from cocoa with black chocolate
Ingredients:
- Milk - 0.5 liters;
- starch - 1 tbsp. a spoon;
- sugar - 6 tbsp. spoons;
- cocoa - 4 tbsp. spoons;
- black chocolate - 50 g.
Preparation
From milk and cocoa powder cook unsweetened cocoa. Then we prepare the syrup: stir the sugar in 200 ml of water and bring the mixture to a boil. Now make a starch mixture - in 200 ml of water we dissolve the starch. Pour this mixture into a boiling syrup, stir, add cocoa and melted chocolate in a water bath. We mix everything thoroughly, bring it to a boil and turn it off.