Chocolate jello

Chocolate jello

This post is for my friend Valia, who sent me the pointer! It is posted  by Parliaros in Gastronomos. It really is a jello! Or did we call it “pudding” in Greece when we bought it at the supermarket? Can’t remember… It is very quick and easy and the kids will love it.  I made it even quicker and easier by chilling it in individual containers and skipping the biscuit layer. I promise I’ll be good next time and use a fancy cake pan and add a layer of biscuits 🙂



  • 2 cups chocolate chips or other chocolate cut in pieces (at least 50% cocoa)
  • 2 cups milk
  • 1/4 cup sugar
  • 1 packet gelatin, about 2 teaspoons or 5 gelatin sheets, about 15 grams
  • biscuits (petit beurre)

How to make: Let the gelatin dissolve in a small bowl with about 3 tablespoons cold water. In a saucepan, heat the milk with the sugar. When the milk is hot, take the sauce pan off the fire and add the chocolate chips. Stir until the chocolate has melted and is well-integrated. Add the gelatin and mix well. If you have dissolved gelatin sheets, squeeze them dry first to let excess water drip and then add it to the saucepan. Put the jello in a baking pan or individual containers and refrigerate for 4-5 hours.

Notes and tips: If you use a baking pan, you can, optionally, add a layer of petit-beurre biscuits. When ready to serve, flip the baking pan  by dipping it first in hot water. If you serve in individual containers you can add a biscuit once the chocolate has thickened enough to hold the biscuit.

This recipe is extremely easy. Be sure to use chocolate that you like! The use of a baking pan makes it really impressive! I will definitely try it next time although I really hate dipping pans in hot water because if you let it too long it becomes runny and if it’s not long or hot enough it doesn’t come out!

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