Layered Chocolate Cream Jelly

A two-layer Filipino favorite: a smooth cocoa jelly topped with a silky layer of cream and milk. Pour, let it set, and serve it cool.

Total time: 2 hr 30 min
Servings: 8
Difficulty: Easy

Layered chocolate cream jellies drizzled with chocolate sauce — Sweet moments, naturally.

Ingredients

1 can (370 ml) evaporated milk
½ cup cocoa powder
1 cup sugar
250 ml cream
250 ml sweetened condensed milk
3 cups water
2 level tsp jelly powder (gelatin)

Directions

Make the cocoa layer.
Pour 2 cups room-temperature water into a small pot, sprinkle in 1 teaspoon of the jelly powder, and stir until dissolved. Bring to a boil, then stir in the evaporated milk, sugar, and cocoa powder until dissolved.
Fill the molds halfway.
Pour the cocoa mixture into molds until they are half full and let it start to set.
Make the cream layer.
Pour the remaining 1 cup water into a pot, sprinkle in the rest of the jelly powder, and stir until dissolved. Bring to a boil, then stir in the cream and condensed milk.
Layer and set.
Gently pour the cream mixture over the setting cocoa layer. Leave to cool until both layers are firmly set.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

200g sugar = 688 calories; 250ml condensed milk = 750 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.