Hot chocolate jelly brings together the comforting flavors of hot chocolate with some jelly fun. Watch your children’s or guests’ reactions when you turn the cup upside down and the hot chocolate doesn’t budge! This dessert is great to make with kids or an easy dessert for one.
Shopping List:
Agar agar powder: This is a plant-based version of gelatin made from seaweed.
Cornstarch: Helps prevent the milk from curdling when heated; can be substituted with potato starch, tapioca flour, or arrowroot powder at a 1:1 ratio, or all-purpose flour at a 2:1 swap.
Chocolate milk or hot chocolate: If using non-dairy milk, we recommend using a base of soy or coconut milk as they are less prone to curdling when heated. We used Silk chocolate milk.
Powdered sugar: If you do not have powdered sugar on hand, make your own by blending half a cup of granulated sugar in a high-speed blender.
Whipping cream: Chill a can of full-fat coconut milk in the refrigerator and scoop the cream off the top. If located in the US and using dairy-free whipping cream, we recommend using Silk or Country Crock Plant Cream.
Marshmallows: An optional ingredient; our personal favorite is Dandies marshmallows.
How to Make:
To make hot chocolate jelly, start by combining 1 1/2 cups of chocolate milk or hot chocolate with 1 teaspoon each of agar agar powder and cornstarch in a saucepan. Whisk the mixture until everything is well combined.
Place the saucepan over medium heat, stirring continuously to prevent lumps. Bring the mixture to a boil and let it boil for 4-5 minutes, ensuring the agar agar dissolves. Once boiled, pour the mixture into a coffee mug, optionally topping with marshmallows for extra indulgence.
Allow the cups of jelly to cool on the counter for about 30 minutes before transferring them to the refrigerator. Let the jelly set in the fridge for approximately 45 minutes.
While waiting for the jelly to set, prepare the whipped cream. Chill a medium-sized bowl in the freezer for a few minutes, then add 1/2 cup of whipping cream and 2 tablespoons of powdered sugar. Whisk the cream until soft to medium peaks form.
Once the jelly has solidified, top each cup with a dollop of whipped cream. Serve and enjoy your hot chocolate jelly!
Share Your Thoughts!
We hope you enjoy making and indulging in this delightful hot chocolate jelly! If you loved the recipe as much as we do, we’d love to hear from you. Share your experience by leaving a review or comment below. Your feedback helps us improve and inspires others to try this delicious treat.
Hot Chocolate Jelly
Course: DessertDifficulty: Easy1
servings15
minutes1
hour30
minutesHot chocolate jelly brings together the comforting flavors of hot chocolate with some jelly fun. Watch your children’s or guests’ reactions when you turn the cup upside down and the hot chocolate doesn’t budge!
Ingredients
Marshmallows (optional)
- Chocolate Jelly:
1 1/2 cups chocolate milk or hot chocolate
1 tsp cornstarch
1 tsp agar agar powder
- Whipped Cream:
2 tbsp powdered sugar
1/2 cup whipping cream
Directions
- Chill a medium-sized bowl in the freezer.
- In a saucepan, combine chocolate milk, cornstarch, and agar agar. Whisk well to combine.
- Place the saucepan over medium heat, stirring continuously. Bring the mixture to a boil for 4-5 minutes.
- Stir the saucepan, then pour the liquid jelly into a coffee mug. Optionally, top with marshmallows. Let the mug of jelly cool on the counter for 30 minutes, then place it in the refrigerator until solid, about 45 minutes.
- Meanwhile, remove the chilled bowl from the freezer. Add whipping cream and powdered sugar. Whisk by hand or on medium speed until soft to medium peaks form, about 2-4 minutes. Chill the whipping cream in the refrigerator until ready to use.
- Top the hot chocolate jelly with whipped cream and enjoy!
Notes
- Soy milk or coconut milk is recommended. Other non-dairy milks will have a higher chance of curdling when heated.
