Let me share my family’s new favorite dessert drink that’s taking over Filipino kitchens. I first made this Choco Jelly recipe when my kids were craving something different for merienda, and now they ask for it almost every day. Think of your favorite chocolate milk, but make it extra special with soft, bouncy jelly cubes that taste like cocoa. It’s like having Gulaman and Chuckie in one glass – two childhood favorites combined into something even better.
The best thing about this recipe is how easy it is to make with ingredients from your local grocery. My kids love helping me cut the jelly into cubes, and we sometimes add more milk to make it more drink-like on hot afternoons. Ever since I started making this at home, my neighbors keep asking for the recipe, and I’ve even seen it being sold in bottles at our local market.
This Choco Jelly recipe is definitely worth trying. Promise, your kids will love it as much as mine do!
Why You’ll Love This Recipe
- Two versatile versions: Choose between creamy white or rich chocolate
- Perfect balance of sweetness and chocolate flavor
- Customizable consistency for drink or dessert
- Kid-friendly treat
- Great for business (trending bottled dessert)
- Make-ahead friendly
- No special skills required
Filipino Choco Jelly Recipe
Equipment
- Saucepan (Kaldero) For cooking the gelatin mixture
- Whisk For smooth mixing and preventing lumps
- Rectangle container For setting the jelly
- Sharp knife [Matalas na kutsilyo] For cutting perfect jelly cubes
- Measuring cups and spoons (Panukat) For accurate measurements
- Hand mixer or blender (optional) For extra creamy texture
- Mixing bowls (mangkok) For combining ingredients
- Serving glasses For individual portions
Ingredients
For the Jelly Cubes:
- 1 pack Unflavored White gelatin powder
- ¼ cup cocoa powder
- 1 cup sugar Asukal
- 750 ml cold water Malamig na tubig
For the Creamy Base:
- 1 can 250ml Jersey Condensed milk Kondensadang gatas
- 1 250ml Nestle All-Purpose Cream chilled
- 1½ cups milk Gatas
- ½ tsp vanilla flavoring
- 2 tbsp chocolate syrup or Milo
Instructions
- Begin by combining one pack of white gelatin powder with 750ml of cold water in a saucepan. Mix well until the powder dissolves completely. Place the saucepan over medium heat and add the cocoa powder, whisking continuously to prevent lumps. Let the mixture come to a boil and cook for just 1-2 minutes, being careful not to let it overflow. Add the sugar, stir until dissolved, then remove from heat immediately.
- Pour the hot mixture into a rectangular container, ensuring it’s about 1 inch thick. Let it cool at room temperature for 30 minutes, then place in the freezer for 10 minutes to speed up the setting process. Once set, remove from the freezer and cut the jelly into ½-inch cubes (make them smaller if serving to children). Set the cubes aside.
- In a large mixing bowl, combine the chilled all-purpose cream, milk, condensed milk, and vanilla flavoring. Mix these ingredients together until smooth – you can use a hand mixer for extra smoothness, but a whisk works fine too. If you want the chocolate version, add the chocolate syrup or Milo powder and mix until well combined.
- Gently fold the chilled jelly cubes into the cream mixture. Transfer everything to a container and refrigerate for 2-3 hours before serving. For a more drinkable consistency, you can add extra cold milk until you reach your desired thickness. Serve in glasses, preferably chilled.
- Remember to use cold water for the gelatin to prevent lumps, and make sure all your dairy ingredients are well-chilled before mixing. The finished dessert will keep in the refrigerator for up to three days.
Tips from Lola’s Kitchen
- Use very cold water for gelatin to prevent lumps (Malamig na tubig para walang buo-buo)
- Don’t overcook the gelatin mixture to maintain proper setting
- Chill cream ingredients beforehand for better texture
- Cut jellies on a damp cutting board to prevent sticking
- Use premium cocoa for richer flavor
Traditional Serving Suggestions
- Serve in tall glasses with wide straws
- Top with whipped cream and chocolate shavings
- Pair with Filipino merienda items like ensaymada or pandesal
- Best served during afternoon merienda or after meals
Troubleshooting
Jelly Won’t Set
- Cause: Overheating or wrong water ratio
- Solution: Follow exact measurements and avoid boiling too long
Too Sweet
- Reduce condensed milk
- Use dark cocoa powder
- Adjust sugar to taste
Too Thick
- Add more cold milk gradually
- Stir well until desired consistency
Ingredient Alternatives
- Cocoa Powder: Milo, Swiss Miss, or any chocolate drink powder
- Condensed Milk: Use evaporated milk + extra sugar
- All-Purpose Cream: Heavy cream or whipping cream
Storage & Reheating
- Refrigerate up to 3 days
- Store in airtight container
- Do not freeze assembled dessert
- Jelly cubes alone can be frozen for up to 1 month
Variations
- Coffee Lover’s Version
- Add 2 tbsp instant coffee to gelatin mixture
- Ube Twist
- Replace cocoa with ube flavoring and purple food color
- Mocha Special
- Combine coffee and chocolate flavors
- Tapioca Version
- Add cooked black pearls (sago)
FAQs
Q: Can I make this sugar-free? A: Yes, use sugar alternatives and sugar-free chocolate options. Q: How long does it last in the refrigerator? A: 3-4 days when properly stored. Q: Can I sell this commercially? A: Yes, many entrepreneurs are successful selling bottled versions. Q: Why did my jelly become cloudy? A: This happens when the gelatin is overcooked or stirred while setting.
Nutrition
The Story Behind Filipino Choco Jelly
The story of Choco Jelly (Tsokolate na Hulya) represents how creative Filipino home cooks continue to reinvent traditional favorites. This trendy dessert drink emerged from our love for classic Filipino refreshments like gulaman at sago, combined with our nostalgic attachment to chocolate drinks like Chuckie that many of us grew up with.
Traditional gulaman drinks, which typically feature clear or brown sugar-flavored gelatin in sweet water, have been a Filipino merienda staple for generations. Served by street vendors and at family gatherings, these affordable refreshments helped countless Pinoys beat the tropical heat. But sometime in 2023, innovative home cooks started experimenting with adding cocoa to the gelatin itself, creating chocolate-flavored jelly cubes that would transform this simple drink.
The real game-changer came when someone decided to suspend these chocolate jelly cubes in a creamy milk mixture instead of the traditional sweetened water. This brilliant twist created a dessert drink that reminded people of their favorite childhood chocolate milk, but with an exciting textural element from the bouncy jelly cubes. The combination proved irresistible – smooth, creamy, and chocolatey with playful bites of jelly in every sip.
What started in home kitchens quickly spread across social media, with Filipino moms and small-scale entrepreneurs beginning to sell bottled versions at school gates, markets, and online. Its popularity exploded because it hit all the right notes – affordable ingredients, easy preparation, familiar flavors with a modern twist, and that uniquely Filipino talent for creative food innovation.
Today, Choco Jelly has evolved beyond its original recipe, with versions incorporating tapioca pearls, ube flavoring, and coffee variants. Some sellers even market it as a more affordable alternative to popular milk tea drinks, proudly showcasing how Filipino creativity can turn simple ingredients into trending sensations that bring joy to families across the country.
