Cocoa Jelly



  • 4 eggs,
  • 100 g iced sugar,
  • 25 g cocoa powder,
  • 500 ml almond milk,
  • 13 g gelatin,
  • vanilla.


  1. Beat the yolks with the sugar until whitened.
  2. Add the almond milk with cocoa and whisk.
  3. Put in a saucepan and  simmer over medium heat until thickened, stirring constantly.
  4. When thickened, remove from heat and let cool.
  5. In the meantime, dissolve the gelatin  in 2 Tbsp of  lukewarm water, placed in bain-marie.
  6. Add to the cooled cocoa mixture and stirred well.
  7. Finally, beat the egg whites and add them to the mixture.
  8. Mix everything well with slow movements.
  9.  Pour the mixture into molds and refrigerate  for several hours, or even better, overnight.

Replace gelatin with agar-agar for casein free.




4 thoughts on “Cocoa Jelly

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