The perfect chocolate chip. My favorite recipes Milk jelly with cocoa recipe

Kiseli is a forgotten Russian dessert. As you know, they boil. Just a few simple tricks, and you will become a master of kissel affairs. What is especially valuable in winter: kissels are nutritious, vitamin-rich and warm well.

Kissels consist of four components - water, berry or fruit juice, sugar and starch.

Kissel basic rules

1 Boil syrup - 5-15 tbsp. sugar (adjust sweetness to taste) and 200 ml of water

2 Prepare juice - freshly squeezed or take ready - compote or canned

3 Make starched milk

Mix the sugar with cold water and cook, skimming off the foam, until the mixture thickens a little. Cooking starch milk - 1 tbsp. starch per cup of water - at the rate of 200 ml per 1 liter of another liquid - juice with syrup.

When the syrup boils strongly, pour the starch milk into it, stir quickly for 25 seconds and turn off the heat. Continue stirring until the mixture begins to thicken vigorously. Pour in the juice and continue stirring, as if rubbing a thick mixture into the fragrant juice.

Mistakes

You can mix all the ingredients at once, but then you get a thick mass with a taste of starch and a subtle taste of boiled fruit. Follow the rules of jelly and then you will get a hot aromatic drink with the taste of fresh berries or fruits. Having got the hang of it, you can try to change its taste (adjusting the amount of sugar) and density (the amount of starch).

Berry fruit kissels

15 tablespoons Sahara

1 tbsp starch

1 liter juice or compote from berries (fresh or frozen)

Boil syrup from sugar and 200 ml of water, make starched milk - 200 ml of water and 1 tbsp. starch. Pour the "milk" into the boiling syrup, stir, turn off the heat and pour in the juice. Stir and let sit for about 3-5 minutes. Serve hot.

Such jelly can be made on the basis of light compotes from any fruits and berries, adding 100-150 ml of freshly squeezed cranberry, lingonberry or any other winter vitamin berry juice to them. An evening option may include some dark rum.

Spicy creamy jelly

10 tbsp Sahara

1 tbsp starch

500 ml cream up to 30%

500 ml milk

1 tsp ground cinnamon

a pinch of ground nutmeg

a pinch of ground cardamom

Boil syrup from sugar and 200 ml of water, make starched milk - 200 ml of water and 1 tbsp. starch. Pour the "milk" into the boiling syrup, stir, turn off the heat and pour in the warm mixture of cream and milk, stir and add the spices. Continue stirring for 1 minute. Let it brew for 10 minutes.

Chocolate kissel

Kissel

Of the oldest Russian delicacies, kissel and honey are the most popular. Kissel was not only a delicacy, it was considered "serious food". Milk, pea, and oat kissels were cooked. And, of course, berry, fruit. Some loved liquid jelly, others preferred thick ones, even cut with a knife. They were eaten both hot and chilled.

We love kissels too. And we cook them willingly, especially in summer, when there are a lot of fresh fruits and berries. But even in winter, you can cook delicious kissels using dry fruits, juices, milk and cocoa for them.

To get a liquid jelly, then put a little less than a teaspoon of starch in a glass of liquid, for a jelly of medium density - a teaspoon, and for a thick jelly, you will need to put one and a half teaspoons and even more. Before brewing starch, dilute it in a small amount of chilled, boiled water and only then pour it into a hot, but not boiling broth for jelly.

Kissel from apples.

Rinse the apples, cut into slices, cover with hot water and cook in a sealed container until tender. Then drain and strain the broth, and rub the boiled apples through a sieve, combine with the broth, add water, sugar according to the norm and heat. Pour the diluted starch into the hot broth, stir quickly, bring to a boil. Cool the finished jelly and drink to your health.

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Kissel from juice.

You can use natural juice - the one that you yourself have prepared for the winter or buy at the store. Pour the juice in half and dilute one part with hot water (there should be more water), add sugar to taste and boil. Pour in the diluted cold starch, bring to a boil again and immediately combine with the remaining juice. Mix thoroughly.

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Kissel oatmeal.

Pour a glass of hercules with a glass of warm water, stir and leave for a day in a sealed container. Then strain, squeeze. In the resulting oat milk, add salt, sugar, diluted starch to taste, bring to a boil, stir continuously so that there are no lumps and that the jelly does not burn. Put a teaspoon of butter. Oil the molds (deep plates or cups), pour the jelly and let cool. Can be served with cold milk

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Kissel from cranberries, currants and other berries.

Sort a glass of berries and rinse. Mash the berries and squeeze out the juice. Fill the squeezes with hot water (4 cups), boil for 5-8 minutes and strain. Put sugar into the broth to taste, boil again. Dilute the starch and pour it into the hot berry broth, add the juice, stirring, bring to a boil.

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Kissel from cocoa.

Boil three cups of milk, add a little vanilla sugar. Mix 1 tablespoon of cocoa with granulated sugar (half a glass) and put in milk. When the mixture boils, add the starch diluted with cold milk. Boil for a short time. Pour into molds, serve with cream, milk or jam.

Enjoy your meal!

- a sweet dessert dish of Russian cuisine. It is prepared from berries, fruits and even milk. We will tell you how to make delicious cocoa jelly. This delicate dessert is sure to please both adults and kids.

cocoa jelly recipe

Ingredients:

• milk - 400 g;
• sugar - 1 tbsp. a spoon;
• cocoa - 1 teaspoon;
• vanilla sugar - 1 sachet;
• potato starch - 20 g.

Cooking

Mix 300 ml of milk with sugar and vanilla sugar. We put the milk on fire. While it boils, sift the starch and cocoa through a sieve. Pour cold milk into a separate container, add starch and stir it well so that there are no lumps. As soon as the milk boils, reduce the fire, add cocoa and mix. Boil, stirring, for about 1 minute and gradually pour in the milk-starch mixture, without stopping stirring. Boil for about 1 minute more, and then pour into cups. If desired, a few chopped nuts can be added to the already prepared cocoa jelly.

Delicious cocoa jelly

Ingredients:

• milk - 400 g;
• sugar - 60 g;
• starch - 25 g;
• sugar - 60 g.

Cooking

Mix cocoa with sugar, and then add about 30-60 ml of boiling water, mix to get a homogeneous slurry. Then slowly pour slightly warmed milk (about 250 g) into this mixture and mix. In the remaining milk, stir the starch, after which the resulting mixture is filtered and poured into cocoa. Bring the mass to a boil. Now the dessert is ready to eat. It can be served with jam, fruit syrup or jam.

Chocolate jelly from cocoa

Ingredients:

• milk - 1 liter;
• starch - 2 tablespoons;
• sugar - to taste;
• cocoa - 2 tbsp. spoons.

Cooking

Add cocoa and sugar to the milk, stir and bring to a boil. We pour about 200 ml of the drink, let it cool and dilute the starch in it. We put the cocoa on the fire and pour the starch mixture into the almost boiled liquid, stirring constantly. Further actions depend on what kind of starch we used - if potato, then after adding it, the jelly can be immediately turned off. If corn starch was used, then the jelly is simmered over low heat for about 5 minutes.

Please note, if you want to get a thick jelly, then 1 liter of cocoa needs 4 tablespoons of starch. For liquid jelly, 1.5-2 tablespoons of starch is enough. But this applies specifically to starch from potatoes. If you use corn starch, the proportion will double.

Cocoa jelly recipe

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 pc.;
• flour - 1 tbsp. a spoon;
• cocoa - 1 tbsp. a spoon;
• vanilla sugar - to taste.

Cooking

First, beat the egg and sugar, then add cocoa and vanilla sugar. Now add milk (about 150 ml), mix. The mixture should become similar to sour cream liquid consistency. Now we heat the rest of the milk and pour the prepared mixture into it. Cook until thickened over low heat, stirring constantly. It is better to serve this jelly hot to the table.

Cocoa kissel with dark chocolate

Ingredients:

Cooking

Unsweetened cocoa is made from milk and cocoa powder. Then we prepare the syrup: stir the sugar in 200 ml of water and bring the mixture to a boil. Now we make a starch mixture - dissolve starch in 200 ml of water. Pour this mixture into boiling syrup, stir, add chocolate melted in a water bath. Stir everything well, bring to a boil and turn off.

Chapter 15

Required: 1 liter of milk, 100 g of sugar, 2 tbsp. l. starch, 1/2 tsp. vanilla sugar.

Cooking method. Dissolve starch in a glass of cold milk. Boil the rest of the milk with sugar. Pour the milk with starch into the boiling milk while stirring constantly. Cook over low heat for 5 minutes. When the jelly is ready, pour vanilla sugar into it and put it in a cold place for 1-2 hours.

Required: 3 cups milk, 1 tbsp. l. cocoa and starch, 1/2 cup sugar, 1/2 tsp. vanillin.

Cooking method. Boil milk, add vanilla sugar to it. Mix cocoa with sugar and add to milk. Put on a slow fire, when the milk boils, add the starch diluted with cold milk.

Required: 200 g honey, 2 tbsp. l. starch, 1 liter of water.

Cooking method. Dilute honey with hot water, bring to a boil. Then remove the foam, add the starch diluted with cold water and cook the jelly over low heat.

Required: 100 g dried apricots, 5 tbsp. l. sugar, 1 tbsp. l. starch, 1 liter of water, citric acid on the tip of a knife.

Cooking method. Pour the dried apricots with warm water, put on a slow fire and cook until soft. Then rub the dried apricots through a sieve to make a puree. Put the puree in hot water, add sugar, citric acid, bring to a boil, carefully pour in the starch dissolved in cold water. Cool the jelly and serve.

Confectionery tips

If the dough contains whipped proteins, in no case move or shake the baking sheet during baking, otherwise the dough will settle.

Required: 200 g canned fruit compote, 20 g sour cream, 10 g cognac, 1 tsp. starch, vanillin on the tip of a knife.

Cooking method. Put compote on a slow fire, add starch, previously dissolved in cold water. Bring the syrup to a boil while stirring constantly. When the syrup has cooled, add cognac, vanillin. Arrange fruit from compote in cups and pour jelly on top. Put the jelly in a cold place, and before serving, decorate with sour cream.

Required: 500 g strawberries, 200 g sugar, 1 liter of water.

Cooking method. Divide the cooked sugar into two equal parts. Pour the berries with one part of the sugar and let stand until all the sugar has dissolved in the berry syrup. Pour the other part of the sugar into the water and boil the syrup. Pour the berries with sugar syrup after it has cooled.

Required: by 4 tbsp. l. raspberry syrup and pineapple juice, 2 cups carbonated juice.

Cooking method. Pour raspberry syrup and pineapple juice into a container, add sparkling water and mix well. Serve at the dessert table immediately after preparation.

Required: 250 g grapes, 150 g sugar, 1 l water, 1/2 tsp. carnations.

Cooking method. Pour cloves with hot water, bring to a boil, leave for 15-20 minutes, strain through a sieve. Add sugar, bring to a boil and cook for 5 minutes. Pour hot syrup over grapes.

Required: 2-3 oranges, 4-5 glasses of milk, 2 glasses of sugar.

Cooking method. Squeeze the juice from the oranges, grate the zest of one orange. Beat the juice with milk and sugar, you can use a whisk or a mixer. Shake the drink, serve. You can add a piece of ice and berry syrup.

Required: 500 g each of fresh cherries and cherry juice, 1/2 soda water, 4 tbsp. l. Sahara.

Cooking method. Sprinkle the cherries with sugar, leave for several hours in a cool place. Then add cherry juice and sparkling water.

Required: 2 lemons, 1/2 cup sugar, 1 liter water.

Cooking method. Scald the lemon with boiling water, dry it on a towel. Remove the peel and grate it, cover with cold water, boil, strain, add sugar and juice squeezed from lemon. Cool the drink, pour into glasses, garnish with lemon slices and serve with ice cubes.

Let's count calories

We often use raspberries in the form of jam or fresh berries as fillings for cakes. But no one ever thinks about what raspberries consist of, what vital substances and calories it gives our body, what vitamins it contains. It is rich in organic acids, carotene, vitamin C, phenolic compounds, phytostyrins. 100 g of these berries contain 35 kcal. This is a relatively low-calorie product.

Required: 1 cup cream, 250 g strawberries, 1 tbsp. l. Sahara.

Cooking method. Rub the strawberries through a sieve and rub with sugar so that it completely dissolves. Dilute the puree with cream and mix thoroughly. Cool well and refrigerate until serving.

Required: 100 g sorrel, 2 tbsp. l. sugar, 1 tsp honey, 4 cups of water.

Cooking method. Chop the sorrel, pour boiling water over it and put on fire for 20-30 minutes. Remove from heat, strain, add sugar and honey and stir well. Cool down. Serve at the table with ice cubes.

Required: 500 g gooseberries, 50 g prunes and strawberries, 1/2 cup sugar, 4 cups water, 1 tsp. potato starch, cinnamon, cloves, orange peel.

Cooking method. Wash the prunes, place them in a heat-resistant bowl, cover with water and put on fire. When the prunes are cooked, remove them from the heat and take out the berries. In the resulting broth, put the gooseberries, sugar, cinnamon, cloves and orange zest and put on fire again for 7-10 minutes. After that, strain the broth and add starch diluted in cold water to it, put it on fire again and bring to a boil. Remove the drink from the stove and cool. Before serving, put 1-2 prunes, strawberries and an ice cube in each glass.

Required: 2-3 tbsp. l. dried mint, lemon, 5 tbsp. l. sugar, 1 liter of water.

Cooking method. Bring water to a boil, add mint to boiling water, boil for 2-3 minutes. Let it brew for 15 minutes, strain. Serve with lemon and sugar.

Required: 100 g dried blueberries, 1 glass of lemon juice, 5 tbsp. l. sugar, 1 liter of water.

Cooking method. Put dried blueberries in cold water, simmer for 10 minutes, then leave to infuse for 1 hour. Strain, add lemon juice. Serve with sugar.

Required: 100 g dried blueberries, 1 tsp. lemon juice, 4 cups water, sugar.

Cooking method. Put the dried blueberries in a heat-resistant bowl, cover with cold water and put on fire. Bring to a boil and leave on fire for 10 minutes. Remove from the stove and let the broth brew for an hour. Strain the infusion and add lemon juice to it. Serve with sugar.

Confectionery tips

If you want to make a biscuit roll, roll the tortilla before it cools, otherwise the cold biscuit will break.

Required: 2 tbsp. l. lime blossom, 4 cups of water, sugar or honey.

Cooking method. Pour boiling water over lime blossom. Cover with a lid or towel and let steep for 10-15 minutes. Serve with sugar or honey.

Required: 3 art. l. lingonberry leaves, 4 cups of water, 4 tbsp. l. Sahara.

Cooking method. Pour boiling water over dried lingonberry leaves and leave for 10-15 minutes. Then strain the tea and add sugar. Serve hot to the table.

Required: 100 g dried apple peel, 3 tbsp. l. sugar, 2 tbsp. l. honey, 1 liter of water, lemon.

Cooking method. Brown the skin of the apples in the oven, put it in cold water, bring to a boil, add the sliced ​​lemon and leave for 20 minutes. Then add sugar and honey and serve.

Required: 1 cup blueberries, 1/2 cup sugar, 1 liter water.

Cooking method. Squeeze juice from cooked blueberries. Put the juice in a cold place. Pour the squeezed berries with hot water, add sugar and boil. Then strain the broth and mix with juice. Put in a cold place, and then serve.

Required: 2 cups of raspberries, 1/2 cup of sugar and currant juice, 1 liter of water.

Cooking method. Mash the raspberries, squeeze the juice through cheesecloth. Pour the squeezed berries with water, boil. Then strain, add sugar and raspberry juice. Before serving, pour in the currant juice.

Required: by 4 tbsp. l. rose hips and honey, 4 apples, 4 glasses of water, lemon or orange peel, citric acid.

Cooking method. Grind rose hips and apples, fill them with cold water and bring to a boil, boil for several minutes. Strain the broth, add honey to it, on the tip of a knife, orange or lemon peel and citric acid. Cool down and serve.

Required: 1 cup cranberries, 4 carrots, 4 cups water, 3 tbsp. l. Sahara.

Cooking method. Mash the cranberries and strain the juice through cheesecloth or a fine sieve. Pour the pomace from the berries with water and bring to a boil. Strain. Grate the carrots on a fine grater and squeeze the juice through cheesecloth. Mix juices, add broth and sugar. Mix everything thoroughly and chill. Serve at the table with ice cubes.

Let's count calories

People who are very fond of sweets, go to bed and wake up with only one thought - a bar of chocolate or a large piece of cake, as a rule, perceive their love of sweets with self-irony and humor. After all, everyone knows that a person who loves sweets is very kind. It is difficult to hear from them statements like: “I will never take sweets in my mouth again!”

Required: 1 glass of milk, 1 tsp. instant coffee, egg, 3 tsp. sugar, 3 tbsp. l. liquor.

Cooking method. Bring milk to a boil over low heat. Pound the egg with sugar, pour instant coffee into the resulting mixture and slowly pour in the boiling milk. Cool, whisk and pour in the liqueur. Then pour into glasses, adding a piece of ice for each serving.

Required: 2 cups milk, 2 tsp. instant coffee, egg, 3 tbsp. l. sugar, 1 tbsp. l. liquor.

Cooking method. Pound the egg with sugar, add instant coffee. Gradually pour the boiling milk into the mixture while stirring. Cool the mass, beat and add the liquor. Serve at the table with ice cubes.

Required: medium-sized melon, 1 tsp sugar, egg yolk, 1/2 cup apple juice, 1 tbsp. l. crushed nuts.

Cooking method. Squeeze the juice from the melon, add the yolk, sugar, apple juice and beat with a mixer. Then pour the cocktail into glasses, add nuts and put in a cold place.

Required: 40 g lemon juice, 2 pieces of sugar and lemon, 250 g of champagne.

Cooking method. Put ice cubes in glasses, add lemon juice, a sugar cube and fill everything with champagne. Toss a slice of lemon into the glass before serving.

Required: 2 tbsp. l. strawberry syrup, 100 g ice cream, 1/2 cup water and fresh or canned strawberries.

Cooking method. Dilute strawberry syrup in water, add ice cream, a few strawberries. Whisk everything properly. Serve to the table.

Required: 1/2 cup any fruit juice, 100 g ice cream, 3 tbsp. l. lemon zest juice.

Cooking method. Mix juice with ice cream, beat in a mixer. Add juice from lemon zest. Serve at the table, garnished with a slice of lemon.

Confectionery tips

When preparing biscuit dough, replace part of the flour with starch. In this case, the product will turn out to be more crumbly.

Required: 1 glass of milk, yolk, 1 tsp. cocoa.

Cooking method. Pour milk into a deep bowl, add the yolk, cocoa. Beat the mixture in a mixer, pour into glasses and refrigerate. Then serve to the table.

Required: 2 cups milk, egg, 100 g ice cream, 1 tbsp. l. cocoa.

Cooking method. Boil and cool the milk. Mix all ingredients in a mixer and beat well. Serve immediately after preparation.

Required: 1/2 cup gooseberry juice and milk, yolk, 1 tbsp. l. honey.

Cooking method. Add cold milk to gooseberry juice, honey, yolk. Beat the mixture in a mixer. Pour into glasses, refrigerate for a while. Serve with an ice cube in each glass.

Required: 2 cups of raspberry juice and milk, 150 g of chocolate ice cream.

Cooking method. Boil and cool the milk. Pour the raspberry juice, milk, ice cream into the mixer and mix well. Serve immediately after preparation with ice in glasses.

Required: 2 oranges, 2 tsp. sugar, 2 eggs, 1 glass of apple juice, 2 tbsp. l. nuts.

Cooking method. Squeeze the juice from an orange and pour it into a mixer, add sugar, yolks, apple juice and beat. When serving, sprinkle crushed nuts into each glass.

Confectionery tips

Do not remove the biscuit dough from the oven during baking, otherwise the dough may not rise. Having taken out the finished biscuit, leave it to cool in a sufficiently warm place and only then remove it from the mold.

Required: 2 cups unsweetened black coffee, 2 tbsp. l. cream, 200 g cream ice cream, 4 tsp. Sahara.

Cooking method. Add whipped cream to hot black coffee and stir lightly. Pour into four servings, add 1 tsp to each glass. sugar and 50 g of ice cream and mix again. Serve immediately after preparation.

Required: 2 cups milk, 50-70 g chocolate, egg.

Cooking method. Break the chocolate into pieces and pour over a glass of warm milk. When the chocolate has melted, put the milk on a low heat and pour in the remaining boiling milk, boil for a few minutes. When the chocolate begins to foam, remove it from heat and add one beaten egg yolk. Serve the drink hot.

Required: 5 peaches, 1.5 cups peach juice, 1 tbsp. l. sugar, 4 cups of blackcurrant juice, 3 cups of mineral water.

Cooking method. Wash the fresh peaches, cut them in half, remove the skin and pits and place in a bowl. Pour in sugar, pour in peach juice, close the lid and leave for 3 hours. Then pour blackcurrant juice and mineral water into the bowl, mix quickly and serve. You can put a few thinly sliced ​​peach slices in each glass.

Required: 2 kg of viburnum berries, 4 glasses of water.

Cooking method. Pour the ripe berries with water and bring to a boil. Quickly remove the pan from the heat, squeeze the juice from the berries through cheesecloth. Then strain it through a fine sieve. Cool down. Serve at the table with ice cubes.

Let's count calories

It is impossible to imagine confectionery without sugar. It is necessary for our body, like air. Without a glass of tea or coffee with sugar, it is impossible to start the working day. The brain will constantly give signals and require "feeding". But do not abuse sugar, its excessive amount is harmful to health. In moderation, sugar is almost completely and quite easily absorbed by the body. Each gram of sugar when "burned" in the body gives 4.1 kcal. In addition, sugar, being easily oxidized, contributes to better absorption of fats.

Everyone knows that jelly is an unusually tasty, healthy and nutritious drink. It is prepared from fruit and berry purees, jam, milk, and chocolate. Oddly enough, but chocolate-based jelly turns out to be no less tasty and original than any chocolate paste. As for the density of jelly, it is regulated with the help of potato or corn starch. To make jelly with chocolate thick, the proportion of starch is 1 to 10. In simple words, about one hundred grams of starch is taken per liter. For medium density, the proportion is 1:20, namely 50 grams of starch per liter. If you want to make an original and very fragrant chocolate jelly, then you should use the proposed idea.

Cooking technology

Kissel recipes are so diverse and numerous that it is very difficult to choose exactly the one that you like. That is why, in order for chocolate jelly to turn out perfect, the recipe must be simple and uncomplicated. The description of such a dessert will look like this: gently, languidly, sweetly, flawlessly and unrealistically chocolate.

If you are a fan of starch-based fruit and berry jelly, then chocolate jelly will become one of your favorite desserts. The proposed step-by-step recipe will help you cope with the task with a bang. However, despite the simplicity of the recipe, the final result exceeds all expectations and hopes.

Thanks to the presented recipe, you can cook a light, airy and incredibly tasty jelly with chocolate in milk. It is served not only chilled, but also warm, as the taste is always simply impeccable. You can be sure that your children will like the chocolate treat, because it is impossible to break away from it.

Ingredients:

• sugar - 2 tablespoons;
• fresh milk - about 440 milliliters;
• potato starch - about 2 tablespoons;
• vanilla sugar - 10 grams;
• cocoa powder - 3 tablespoons, but without a slide;
• water - 100 milliliters.

Algorithm for making jelly with chocolate:

The first thing to do is prepare all the necessary ingredients for cooking. Pour the indicated amount of milk into the saucepan and send to the stove. It should be brought to a boil, but if necessary, boil it.

After that, pour five tablespoons of milk into a bowl, where it should be mixed with cocoa powder. It is necessary to stir very carefully so that lumps do not form, because they are not needed in such a dessert at all.

At the next stage, starch is diluted with cold, but always boiled water. Please note that if you put about two tablespoons of potato starch in a given amount of liquid, then the jelly will turn out to be quite thick. After cooling, it can be eaten even with a spoon. To make the dessert less thick, use just one spoonful of starch.

Cocoa, previously diluted with milk, is added to warm milk. Then put sugar and vanilla, send the pan to the stove and bring to a boil, do not forget to stir constantly, as the consistency should be homogeneous.

Make the fire minimal, then pour in a thin stream of starch, diluted with the right amount of water. Do not forget to stir, the cooking time is no more than two minutes. The pan with the chocolate mass must be removed from the stove and cooled slightly, the aroma is simply indescribable!

Dessert is ready. It can be chilled before serving. For decoration, you can use nuts, berries and fruits, whipped cream, confectionery powders.

As you can see, the process of making chocolate jelly is extremely simple and original. Such a dessert turns out to be very low-calorie, so that a portion of it will not affect your figure. Bon appetit everyone!