This recipe inspiration comes from the YouTube channel Schnelle Rezepte, which asks “Do you have milk and chocolate?” And: “Delicious dessert! NO flour and NO oven, NO gelatin!”
Just looking at the beautiful chocolate concoction I was a little surprised that it didn’t contain gelatin. And in truth, when I watched the video, sure it didn’t contain gelatin, but it DID contain agar agar. Also known as carrageenan, agar agar is a vegan substitute for gelatin. And it does a remarkable job at jellying things.
Often used in desserts in Asia, you can watch me use it in my Unicorn Jelly Cake a Vietnamese vegetarian coconut cake called rau câu, or in my Raindrop Cake, the beautifully transparent ball from Japan.
The nice thing about agar agar as opposed to gelatin is that it sets up at a lower temperture. Also, it tends to be firmer and a little less bouncy than gelatin.
There are different brands of agar agar out there, and they do have slightly different properties in terms of solidifying and transparency. I used Telephone Brand from Thailand, but for this recipe, since we’re going to be mixing it with the chocolate, I think any brand of agar agar will do.
Easy Chocolate Jelly Dessert
- 400 ml. mik whole
- 100 g. granulated sugar
- 1 pinch Kosher salt
- 100 ml. milk whole
- 30 g. unsweetened cocoa powder plus 1 tbsp. for garnish
- 90 g. dark chocolate chopped
- 10 g. agar agar
- 20 ml. water
- 1 tsp. vanilla paste or vanilla extract
- 2 tbsp. desiccated coconut (optional) for garnish
- Wash and dry a quart-size paper milk carton. Cut off the top leaving the remainder as a mold.
- In a saucepan, add 400 ml. of milk, sugar, and salt. Place on medium heat.
- In a separate bowl whisk together 100 ml milk and cocoa powder. Whisk the chocolate mixture into the hot milk.
- Whisk in the vanilla paste and dark chocolate.
- In a small bowl combine the water and agar agar. Then add to the chocolate milk mixture.
- Bring to a gentle boil. Whisking to ensure that the agar agar has dissolved.
- Pour the chocolate mixture into the milk carton.
- Allow to cool to room temperature and then refrigerate 2-3 hours.
- Gently squeeze the sides of the carton to release the jelly. Carefully rip the carton apart to unmold the jelly.
- Dust with cocoa powder and garnish with a coconut.