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.

Cook: 5 hour

Servings: 4


  • 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


  1. Mix gelatin with cold boiled water and leave for 40 minutes to swell.
  2. Rub the curd through a fine sieve.
  3. Sift cocoa powder into a bowl of cottage cheese.
  4. Add sugar, stir.
  5. Pour milk into a bowl with curd mass.
  6. Punch everything with a blender until smooth.
  7. 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.
  8. Pour the stirred gelatin into a bowl of chocolate and curd and beat with a blender until smooth.
  9. Pour the resulting mass into molds (I used silicone ones). Put the molds in the refrigerator for 3-4 hours, until the dessert hardens.
  10. 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!

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