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!
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Why You'll Love This Recipe
Ingredients
The ingredients in this Filipino Choco Jelly recipe are carefully selected to create the perfect balance of flavors and textures. Unflavored gelatin provides the bouncy jelly base while cocoa powder infuses it with rich chocolate flavor.
Condensed milk adds sweetness and creaminess, while all-purpose cream creates a luxurious mouthfeel. Regular milk helps achieve the ideal consistency, and vanilla enhances the chocolate notes.
These simple, accessible ingredients work together to create a dessert that's simultaneously refreshing and indulgent – capturing the essence of Filipino dessert innovation in every spoonful.
For the Chocolate Jelly Cubes:
- 1 pack unflavored white gelatin powder
- ¼ cup cocoa powder
- 1 cup sugar
- 750 ml cold water
For the Creamy Base:
- 1 can (250ml) condensed milk
- 1 pack (250ml) all-purpose cream, chilled
- 1½ cups milk
- ½ teaspoon vanilla flavoring
- 2 tablespoons chocolate syrup or Milo powder
Equipment
- Saucepan: For cooking the gelatin mixture without burning
- Whisk: Essential for achieving a smooth, lump-free mixture
- Rectangular container: Provides the perfect depth for setting the jelly
- Sharp knife: Ensures clean cuts when dividing the jelly into cubes
- Measuring cups and spoons: For accurate ingredient proportions
- Mixing bowls: For combining the creamy base ingredients
- Hand mixer or blender (optional): Creates an extra smooth and creamy texture
- Serving glasses: For individual portions with visual appeal
How To Make
- Prepare the jelly mixture: Combine one pack of white gelatin powder with 750ml of cold water in a saucepan. Mix well until the powder dissolves completely.
- Add flavor: 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, watching carefully to prevent overflow.
- Sweeten the jelly: Add the sugar, stir until completely dissolved, then remove from heat immediately.
- Set the jelly: Pour the hot mixture into a rectangular container, ensuring it's about 1 inch thick. Allow it to cool at room temperature for 30 minutes, then place in the freezer for 10 minutes to speed up the setting process.
- Create jelly cubes: Once set, remove from the freezer and cut the jelly into ½-inch cubes (smaller cubes are better when serving to children). Set aside.
- Make the creamy base: In a large mixing bowl, combine the chilled all-purpose cream, milk, condensed milk, and vanilla flavoring. Mix until smooth – a hand mixer creates extra smoothness, but a whisk works fine too.
- Add chocolate flavor: For the chocolate version, add the chocolate syrup or Milo powder and mix until well incorporated.
- Combine and chill: Gently fold the chilled jelly cubes into the cream mixture. Transfer everything to a container and refrigerate for 2-3 hours before serving.
- Adjust consistency: For a more drinkable version, add extra cold milk until you reach your desired thickness. Serve in glasses, preferably chilled.
Tips from Lola's Kitchen
- Use very cold water for dissolving gelatin to prevent lumpiness
- Watch the gelatin mixture carefully while cooking—overboiling can affect its ability to set properly
- Keep dairy ingredients well-chilled before mixing for the best texture
- Cut jelly on a slightly damp cutting board to prevent sticking
- Use premium cocoa powder for a richer, more authentic chocolate flavor
- Let the jelly cool slightly before refrigerating to prevent condensation
- Stir gently when combining jelly cubes with the milk mixture to keep cubes intact
- Serve in clear glasses to showcase the beautiful jelly cubes suspended in creamy milk
Substitutions
- Cocoa Powder: Substitute with Milo, Swiss Miss, or any chocolate drink powder (use 1-2 tablespoons more than the cocoa measurement)
- Condensed Milk: Replace with evaporated milk plus extra ¼ cup sugar
- All-Purpose Cream: Substitute with heavy cream, whipping cream, or even coconut cream for a tropical twist
- Unflavored Gelatin: Agar-agar powder works as a vegetarian alternative (use same amount)
- Sugar: Replace with honey (¾ cup) or brown sugar (same amount) for different flavor profiles
- Vanilla: Almond extract provides an interesting flavor variation (use half the amount)
Troubleshooting
Jelly Won't Set Properly
- Cause: Overheating the gelatin or incorrect water ratio
- Solution: Follow exact measurements and avoid boiling the mixture for too long
Too Sweet
- Solution: Reduce condensed milk by ¼ can, use dark unsweetened cocoa powder, or adjust sugar to taste
Too Thick
- Solution: Add more cold milk gradually, a few tablespoons at a time, stirring well until desired consistency is reached
Jelly Cubes Floating to Top
- Cause: Milk mixture too thin or temperature differences
- Solution: Ensure milk mixture is well-chilled and slightly thickened before adding jelly cubes
Cloudy Jelly
- Cause: Overcooked gelatin or stirring while setting
- Solution: Heat just until dissolved and avoid disturbing while setting
Storage & Reheating
- Refrigerate assembled dessert for up to 3 days
- Store in an airtight container to prevent absorption of refrigerator odors
- Do not freeze the assembled dessert as this will damage the texture
- Jelly cubes alone can be frozen for up to 1 month (thaw in refrigerator before using)
- Stir gently before serving if separation occurs
- This dessert is best enjoyed cold and does not require reheating
FAQ
Can I make this sugar-free?
Yes, you can use sugar alternatives like stevia or erythritol for the jelly (adjust amounts to taste) and sugar-free chocolate options for flavoring.
How long does Filipino Choco Jelly last in the refrigerator?
When properly stored in an airtight container, it will stay fresh for 3-4 days. The texture is best within the first 2 days.
Can I sell this commercially?
Absolutely! Many home entrepreneurs have found success selling bottled versions at school gates, online, and in local markets. Consider unique packaging and flavor variations to stand out.
Why did my jelly become cloudy?
This typically happens when the gelatin is overcooked or stirred while setting. For clear jelly, heat just until dissolved and allow it to set undisturbed.
Can I make this ahead for a party?
Yes, this is an excellent make-ahead dessert. Prepare it up to 24 hours before your event and keep refrigerated until serving time.
Is there a dairy-free version?
Yes, substitute regular milk with almond, soy, or coconut milk, use coconut cream instead of all-purpose cream, and coconut condensed milk for regular condensed milk.
How can I make this dessert more visually appealing?
Create layers by setting half the mixture first, then adding the second half after the first layer is partially set. You can also use different colors or add edible gold dust for special occasions.
Related
Looking for other recipes like this? Try these:
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 teaspoon vanilla flavoring
- 2 tablespoon 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
- 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
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.
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