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–+ servings
Choco Jelly

Filipino Choco Jelly Recipe

A contemporary Filipino dessert-drink hybrid that transforms classic unflavored gulaman into chocolate-infused jelly cubes, suspended in a luxurious blend of condensed milk and cream, creating a textural interplay between chewy gelatin and silky chocolate milk that's both refreshing and indulgent - a trendy take on traditional jelly drinks that's become a popular commercial beverage across the Philippines.
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Prep Time 20 minutes
Setting Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 4
Calories 385 kcal
Difficulty Easy

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

Filipino Choco Jelly
  1. Use very cold water for gelatin to prevent lumps (Malamig na tubig para walang buo-buo)
  2. Don't overcook the gelatin mixture to maintain proper setting
  3. Chill cream ingredients beforehand for better texture
  4. Cut jellies on a damp cutting board to prevent sticking
  5. 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

  1. Coffee Lover's Version
    • Add 2 tablespoon instant coffee to gelatin mixture
  2. Ube Twist
    • Replace cocoa with ube flavoring and purple food color
  3. Mocha Special
    • Combine coffee and chocolate flavors
  4. 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.
 
Choco Jelly
Filipino Choco Jelly

Nutrition

Calories: 385kcalCarbohydrates: 57gProtein: 7gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 36mgPotassium: 221mgFiber: 2gSugar: 54gVitamin A: 148IUCalcium: 120mgIron: 1mg
Tried this recipe?Let us know how it was!