Triple Layered Chocolate Jelly Dessert

This post is sponsored by Dr. Oetker. Dr. Oetker provided me with the ingredients to make this Triple Layered Chocolate Jelly Dessert. All opinions are my own.

 

Dr. Oetker asked me if I would like to make one of their recipes using a super useful ingredient, (especially if you are vegetarian) called Vege-Gel. I’ve been using Vege-Gel for a while now as an alternative to animal based gelatine products. So I jumped at the chance to try something new with it, and share it with you guys. So lets get to the point and talk about this Triple Layered Chocolate Jelly Dessert.

Jump to Recipe:

 

Triple Layered Chocolate Jelly Dessert | BakeThenEat.com

 

Chocolate Jelly!!!

At first I know this can sound a little bit strange, but stay with me on this one, I promise you won’t regret it.  For my British readers you are instantly going to know what I am talking about, the same probably goes for any European readers. Possibly any readers based within in the Commonwealth could have a good idea but I know my American friends call this kind of dessert something a little different, as do many other countries. Let’s set the record straight with a handy little explanation:

British    V     American

Jelly        =     Jello

Jam         =     Jelly

 

So Brits put jelly with ice cream but Americans would eat Jello and Ice cream. Or is this just a British thing? Americans make Peanut Butter and Jelly sandwiches and the Brits would have a Peanut Butter and Jam sandwich. Gee you would think we all don’t speak English. There is no sticky sweet spreadable yumminess that really belongs on hot buttered toast rather then a dessert being used here.

 

Triple Layered Chocolate Jelly Dessert | BakeThenEat.com

 

Chocolate Layers.

So lets get back to this Triple Layered Chocolate Jelly Dessert. We start with a dark chocolate layer that uses a chocolate that is a minimum 72% cocoa, lending it that lovely dark almost savoury flavour. That is then followed with a lighter chocolate layer which is a sweeter milk chocolate with a 35% cocoa. That is then topped with a smooth and creamy white chocolate that has a 26% cocoa butter content.

 

Triple Layered Chocolate Jelly Dessert | BakeThenEat.com

 

Each layer is made exactly the same way, the Vege-Gel is made up with water and kept on a very low heat so it remains in liquid form. A mixture of cream and milk is heated up very gently and the chocolate is melted into it. A third of the Vege-Gel is then added to the chocolate milk and layered into your dessert bowls. The mixture sets quickly, so each layer can be added in pretty quick succession. And then you leave it for a few hours or overnight to fully cool down. Then you cover it in finely grated dark chocolate for an even deeper chocolate experience.

 

Triple Layered Chocolate Jelly Dessert | BakeThenEat.com

 

Result.

Is a smooth, cool and creamy dessert which will please the chocolate lover in your life. Also they make pretty posh dinner party desserts which will no doubt impress your guests to no end. I din’t find this dessert to be too challenging to make, I would suggest having a few small pans ready at hand and to measure / weigh out all of your ingredients so you have them at hand and ready to go.

 

I honestly recommend Vege-Gel as a great vegetarian alternative to animal based gelatine products. As this is a sponsored post that is what you would expect to hear no doubt, but I have been using this product for quite a while before I was ever contacted by Dr. Oetker and it has never failed me. I have made mousse, fruit jellies, cheesecakes and many other desserts that require gelatine and all have worked beautifully. Honestly this is a great alternative to traditional gelatine.  So if you get the chance then please do give it a try, and it works perfectly in this triple layered chocolate jelly dessert.

 

Triple Layered Chocolate Jelly Dessert | BakeThenEat.com

Recipe:

Triple Layered Chocolate Jelly Dessert
 
Prep time
Cook time
Total time
 
Triple Layered Chocolate Jelly Dessert is a cool, creamy jelly dessert that has, dark, milk and white chocolate layers. Perfect for parties and special occasions.
Author:
Recipe type: Dessert
Cuisine: British
Serves: 6 servings
Ingredients
  • 250 millilitres Double (Heavy) cream (1 cup + 2 teaspoons)
  • 350 millilitres Whole fat milk (1 and ⅓ cup + 2 tablespoons)
  • 200 millilitres Cold water (3/4 cup + 4 teaspoons)
  • One 6½ gram Dr. Oetker Vege-Gel Sachet
  • 75 grams Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (3 ounces)
  • 75 grams Dr. Oetker Fine Cooks' Milk Chocolate (3 ounces)
  • 75 grams Dr. Oetker Fine Cooks White Chocolate (3 ounces)
  • 1 and ½ teaspoons Dr. Oetker Select Vanilla Extract with Seeds
  • 40 grams Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate - grated (1 and ½ ounces)
  • Dr. Oetker Chocolate sprinkles to decorate (Optional)
Instructions
  1. Mix the cream and milk together and pour 200ml (3/4 cup + 4 teaspoons) into a small saucepan and very gently heat on a low heat.
  2. Chop the dark chocolate into pieces and add to the saucepan. Heat gently, stirring occasionally, until hot and thoroughly melted.
  3. Meanwhile, pour 200ml (3/4 cup + 4 teaspoons) cold water into a bowl and stir in the Vege-Gel. Transfer to a small saucepan and heat through, stirring, until just about boiling. Then reduce the heat to very low to keep the Vege-Gel in liquid form.
  4. Quickly stir one third of the liquid Vege-Gel into the dark hot chocolate milk and mix well. Divide the mixture between 6 x 200ml (7 fl.oz) heatproof glass dishes. Leave aside to cool (the mixture will set quickly as it cools).
  5. Pour another 200ml (3/4 cup + 4 teaspoons) cream and milk mixture into a small saucepan. Break up the Milk Chocolate into pieces and add to the saucepan. Heat gently, stirring occasionally, until hot and thoroughly melted.
  6. Stir in half of the remaining liquid Vege-Gel until well mixed. Divide between the 6 glasses, pouring gently over the dark chocolate layer and cool as before.
  7. Repeat the heating and melting process using the remaining cream and milk mixture with the White Chocolate. Add the Madagascan Vanilla Extract and the remaining liquid Vege-Gel. Mix it all in together quickly.
  8. Pour the white chocolate mix into the 6 glasses over the milk chocolate layer and leave to fully cool down.
  9. Chill the desserts for at least 2 hours before serving. Sprinkle with grated Dark Chocolate to decorate and extra chocolate sprinkles if you want to.

 

Original recipe is from Dr. Oetker.

Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

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26 Comments

  1. I’m not used to jelly based desserts but it looks very nice, I sometime do pana cotta though which is more or less the same. I strangely never thought about adding chocolate inside 🙂

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    • It was a first for me as well and I was pleasantly surprised. Now chocolate pana cotta sounds lovely 😀

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  2. so interesting! i’ve seen people do whipped cream + jello, but not ice cream + jello. and to make things more complicated, there’s actually jam, jelly and jello in the us. jam is more liquidy, whereas jelly is more gelatinous/set (that’s not a scientific definition at all but oh well!).

    Post a Reply
    • Its so confusing at times…lol but Jelly and Ice Cream is a British childhood institution! A birthday party can’t go by without it. I guess it is a bit of a strange combination, but then the jelly would have fruit in it traditionally so its a good way of getting kids some fruit in their diet…lol

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  3. Oh my gosh. Such a pretty looking triple layered jelly dessert, Emma. I love chocolate anything and this stunning thing is calling my name. I so wish I could grab that bowl right away.

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  4. It’s always so interesting to see how we call the same things something slightly different! Either way this dessert sounds delicious! I can never turn down anything with chocolate!

    Post a Reply
    • Thanks Ashley, it is funny that we all speak the same language yet have trouble communicating over the simplest of things!

      Post a Reply
  5. Chocolate jelly is actually quite common in Indonesia, where I grew up at. You can search it online ‘agar agar coklat’. It looks similar but yours is so pretty Emma! Triple layers wow! Reminds me of home a lot. Maybe I should try making it as well. 😀

    Post a Reply
    • Wow I never knew that Juventia, I shall definitely look it up. Thank you for your kind words 😀

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  6. I am absolutely loving your chocolate jelly recipe, Emma, and it is a triple layer…even better. I use vegetarian based gelling agents as well for jelly or cheesecake so it is a fantastic recipe for me to try out as well.
    Thanks for sharing…looking forward to making this dessert soon.

    Post a Reply
    • Thanks Ashika, I know plenty of people that are not vegetarian and still prefer vegetarian gelling gents. I think its what gelatine is made of that put people off!

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  7. This is such a fun dessert and learning about the differences of jelly 🙂 The layers are so pretty and look perfect!!

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  8. this is beautiful! i love layered desserts, and this one sounds TOTALLY delicious too. bravo! 🙂

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  9. This is so interesting–do Brits call jam “jam” or something else entirely? It’s amazing Americans and Brits can communicate at all, considering all the idiosyncrasies of language :). I’m loving this jelly/jello recipe. YUM!

    Post a Reply
    • So true Kelsie, for us Brits jam is a sweet sticky fruit spread especially perfect on hot buttered toast! I think on occasions Brits and Americans use the word jam for the same thing, but there is a difference on jelly on 99% of occasions…. its so confusing lol.

      Post a Reply
  10. I knew your jelly would not be my jelly! But any chocolate layered dessert, no matter what you call it, would be a hit at my house! Such a pretty dessert!

    Post a Reply
    • Thanks Liz, it is funny that we speak the same language yet at times it can be so different and can cause some confusion.

      Post a Reply
  11. This is the best looking jelly I’ve seen! I’ve had bad experiences with jelly mostly!

    Post a Reply
    • Thanks Lorraine, I must admit I tend to stay away from it because of the gelatine. It’s good to know there is now an alternative for us tree huggers

      Post a Reply
    • Thanks Angie, it was certainly a new kind of recipe for me to try 😀

      Post a Reply

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