Curd Milk Jelly with Cocoa

by Editorial Staff

Delicious and very chocolate cottage cheese jelly will become a favorite delicacy for many. Plus, you can easily feed any fussy who doesn’t like cottage cheese.

Summary

Cook Time	5 hour
Total Time	5 hour
Course	Sauce
Servings (Default: 4)

Ingredients

Cottage cheese (fat content 5%) – 400 g
Milk – 100 ml
Sugar – 100 g
Cocoa powder – 25 g (2 tablespoons)
Gelatin – 10 g (1 tablespoon without a slide)
Water – 40 ml
For decoration (optional):
White chocolate – to taste
Berries – several pieces
Fresh mint – a few leaves

Instructions

Mix gelatin with cold boiled water and leave for 40 minutes to swell.
Rub the curd through a fine sieve.
Sift cocoa powder into a bowl of cottage cheese.
Add sugar, stir.
Pour milk into a bowl with curd mass.
Punch everything with a blender until smooth.
Melt swollen gelatin to a liquid state in a water bath or in a microwave oven at minimum power in pulses for several seconds. Add one tablespoon of curd-chocolate mass to the dissolved gelatin and mix.
Pour the stirred gelatin into a bowl of chocolate and curd and beat with a blender until smooth.
Pour the resulting mass into molds (I used silicone ones). Put the molds in the refrigerator for 3-4 hours, until the dessert hardens.
Remove the finished curd jelly from the molds and decorate as you wish. I decorated it with white grated chocolate, cranberries, and mint leaves.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.