Maribel Herrera

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Recipe of Chocolate Jelly with Peppermint Cream

Chocolate Jelly with Peppermint Cream

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Delicious recipe of creamy chocolate gelatin accompanied by peppermint cream, coffee syrup and Swiss meringue with butter.
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2 portions
  • 3/4 cups milk
  • 1/4 cups low fat half and half cream
  • 50 grams cocoa, or pure chocolate powder
  • 2 1/2 teaspoons powdered gelatin
  • 60 grams sugar
  • 1 cup Water
  • 2 branches peppermint
  • 1 egg yolk
  • 50 grams sugar
  • 1 tablespoon cornstarch
  • orange peel, 2 or 3 pieces
  • branches cinnamon, to taste
  • pinches salt
  • 2 egg whites
  • 120 grams sugar
  • 150 grams unsalted butter
  • 1 cup coffee, strong black
  • 80 sugar
  • branches cinnamon, to taste


For chocolate gelatin: Hydrate the gelatin in three tablespoons of water for three minutes. Heat the milk and dissolve the chocolate or cocoa powder in it. Stir with the rods to integrate the ingredients well. When it breaks to boil, remove it from the heat. Add the hydrated gelatin. Stir until completely integrated into the milk and chocolate mixture. Allow the mixture to cool. Meanwhile, beat the cream with the sugar in a bowl until it is full. Add a little of the milk and chocolate mixture to the whipped cream, integrate it well; Then add the rest of the milk little by little. Arrange in the container of your choice and take it to the refrigerator.
For the Swiss butter meringue cream: Cut the unsalted butter in portions and keep it out of the refrigerator while doing the other steps. Arrange egg whites and sugar in a heat-resistant bowl; Take it to the water bath. Constantly stir the preparation until the sugar grains have disappeared. To know, they only have to touch the mixture with their fingers and rub them together, so they will know if the sugar grains have disappeared. Once this has been achieved, remove the bowl of the water bath and proceed to beat the preparation until the container is cold and the consistency of the egg whites is firm, fluffy and forms peaks when lifting the beater. Add the butter little by little to the Swiss meringue. Beat constantly until the meringue is reduced and has become a manageable and solid cream with which you can make whatever decoration you want.
For the mint cream: Boil the milk together with the leaves of mint, cinnamon and orange peel for three minutes. Separate from the heat and remove the cinnamon and orange peel from the milk. Let cool the preparation. Liquefy. Beat the yolk with the sugar. Dilute the cornstarch with some cold water and add to the yolk shake. Mix the spiced milk with the yolk shake with cornstarch, integrate well and close to the heat. Stir constantly until the mixture thickens and remove from the flame.
For the coffee syrup: Mix all the ingredients, bring to a low heat and let reduce.


We have a layer of peppermint cream and decorate it with coffee syrup. We overlay the chocolate jelly and decorate it with some Swiss meringue butter cream and we decorate it with a caramel croquette and drops of coffee syrup.


Swiss meringue cream with butter: When you incorporate the butter to the meringue, at first, it will turn into something liquid. Continue beating and incorporating the butter necessary for the recipe. You will see that it will become firm and easy to use.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Adalid Blanco
10/11/2013 22:51:50
QUIER0 quiero provarla
25/07/2013 16:58:02
De chocolate mmm Me parece laboriosa, pero indiscutiblemente se ve deliciosa

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