Chocolate Kissel
2 servings
15 minutes
An unexpected recipe - chocolate kissel, captivating with its viscosity. It uses dark chocolate and milk, the proportions of which are calculated. If you decide to cook from milk chocolate, then try to change the proportions of milk in some separate container.
1
Pour 2/3 of the milk into a saucepan and add sugar.
- Milk: 600 ml
- Sugar: 50 g
2
Slice the vanilla pod in half lengthwise, scrape the seeds from 0.5 pod with a knife, add the seeds and the pod to the saucepan.
- Vanilla pod: 3 pieces
3
Bring the milk to a boil, reduce the heat, and add broken chocolate (save 1 cube of chocolate for decoration).
- Milk: 600 ml
- Dark chocolate: 100 g
4
Mix 1/3 of milk with starch, stir well, and add to boiling milk, stirring vigorously until all ingredients are completely dissolved.
- Milk: 600 ml
- Cornstarch: 20 g
5
Take out the vanilla pod and slightly cool the jelly.
- Vanilla pod: 3 pieces
6
Pour the jelly into the glasses.
7
Finely chop the remaining chocolate cube, decorate the jelly with chocolate and mint, and serve.
- Dark chocolate: 100 g
- Fresh mint: 1 g
