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عربDouble-layer jelly milk-chocolate
3 servings2 hours
Milk - 600 ml, Bitter chocolate - 60 gr, Gelatin - 20 gr, Condensed milk - 2 tbsp, Sugar - 1 tbsp, Bitter chocolate - 30 gr, Mint - to taste
3 servings2 hours
Milk - 600 ml, Bitter chocolate - 60 gr, Gelatin - 20 gr, Condensed milk - 2 tbsp, Sugar - 1 tbsp, Bitter chocolate - 30 gr, Mint - to taste
Prepare the ingredients. To make milk-chocolate jelly, we need: milk, gelatin, dark or bitter chocolate (to taste), condensed milk and sugar. 
Pour gelatin into 100 ml of milk and leave to swell for 15 minutes. 
Pour half of the remaining milk (250 ml) into the sauté pan and pour in the sugar. Bring to a boil over low heat and immediately remove from the heat. Add half of the gelatin mass to the milk and stir until completely dissolved. 
Break the chocolate into small pieces. Pour the milk and gelatin into the chocolate. And mix the mass until homogeneous. 
Pour the chocolate mixture into cups or creams and refrigerate until the jelly sets for about 35 minutes. 
Heat the remaining milk and dissolve the second part of the gelatin in it and stir until dissolved. Add condensed milk to the saucepan and mix until smooth. 
Gently pour the milk mixture over the frozen chocolate layer. Put the jelly in the refrigerator again until the milk layer sets. 
Before serving, sprinkle over the jelly with grated bitter chocolate and garnish with mint. 