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.
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.
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.
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.
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.
- 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)
- 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.
- Chop the dark chocolate into pieces and add to the saucepan. Heat gently, stirring occasionally, until hot and thoroughly melted.
- 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.
- 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).
- 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.
- 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.
- 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.
- Pour the white chocolate mix into the 6 glasses over the milk chocolate layer and leave to fully cool down.
- 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.