Chocolate dessert with strawberry jelly

Dessert in a glass with chocolate and strawberry jelly

Who can resist an elegant dessert served in a glass, combining decadent chocolate with the juicy sweetness of strawberries? This chocolate and strawberry jelly dessert recipe is not only delicious but also easy to prepare, perfect for any special occasion or to treat yourself on an ordinary evening. Plus, it's a quick dessert that can be customized according to preferences and ingredient availability.

Preparation time: 30 minutes
Chilling time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 8

Ingredients

- 200 ml unsweetened liquid plant cream
- 4 tablespoons Green Sugar (or other preferred sweetener)
- 200 g dark chocolate (minimum 70% cocoa for an intense flavor)
- 14 vegan cookies or ladyfingers
- 200 ml espresso coffee (diluted) with 1 teaspoon Green Sugar
- 250 g frozen strawberries (or fresh if in season)
- 5 tablespoons water
- 1 and a half tablespoons Green Sugar (for jelly)
- 3 teaspoons cornstarch + 1 tablespoon water (to thicken the jelly)
- 250 ml sweetened liquid plant cream (preferably Meggle)

Recipe history

Layered desserts have become popular in recent decades due to their elegant presentation and ease of serving. They offer a wonderful way to combine different textures and flavors, all in an attractive container. In this recipe, chocolate and strawberries complement each other perfectly, providing a contrast between the bitterness of dark chocolate and the sweetness of strawberries.

Preparation technique

1. Preparing the chocolate cream: In a heavy-bottomed pot, mix 200 ml of liquid cream with 4 tablespoons of Green Sugar. Place the pot over medium heat and let the mixture boil for 2-3 minutes, stirring constantly to avoid burning. Once it starts boiling, remove the pot from heat and add the broken chocolate pieces. Using a whisk, stir until the chocolate is completely melted and the cream is smooth.

2. Preparing the strawberry jelly: In a blender, blend the frozen (or fresh) strawberries with the 5 tablespoons of water into a fine paste. Transfer the paste into a pot, add 1 and a half tablespoons of Green Sugar, and bring the mixture to a boil for 2-3 minutes. In a small bowl, dissolve the cornstarch in 1 tablespoon of cold water, then add it to the strawberry mixture. Stir continuously until the jelly thickens, then remove from heat and let cool.

3. Preparing the coffee: Brew 200 ml of espresso coffee, which you will dilute with hot water. Add a teaspoon of Green Sugar to sweeten the coffee. This coffee will be used to soak the cookies.

4. Assembling the dessert: Start by preparing the cups. Take the vegan cookies or ladyfingers and quickly dip them in the coffee, then layer a row of cookies at the bottom of each cup. Follow with 2 tablespoons of the chocolate cream you prepared earlier. Repeat this process until the cups are full, leaving a little space for the strawberry jelly.

5. Adding the strawberry jelly: After adding the chocolate cream, pour a layer of strawberry jelly over each cup.

6. Preparing the final cream: Whip 250 ml of sweetened plant cream until soft peaks form. Add the remaining chocolate cream and gently mix to achieve a smooth and airy composition. Using a large star-tipped piping bag, pipe the cream on top of the strawberry jelly.

7. Chilling: Cover the cups with plastic wrap and refrigerate for at least an hour before serving. This time will allow them to chill and the layers to set, providing a perfectly layered dessert.

Serving suggestions

The dessert can be garnished with a few slices of fresh strawberries or mint leaves for a vibrant and fresh look. You can also serve it alongside a small portion of extra whipped cream or vanilla ice cream, which will perfectly complement the intense flavors of chocolate and strawberries.

Possible variations

If you want to experiment, you can use different types of chocolate (e.g., white chocolate for a sweeter dessert) or replace strawberries with other berries like raspberries or blueberries. You can also add a splash of chocolate liqueur to the chocolate cream for a more sophisticated flavor.

Nutritional benefits

This recipe is lower in calories due to the use of Green Sugar, a natural sweetener, and plant cream, which are healthier options. Strawberries are rich in antioxidants, vitamins C and K, and contain fiber, making them excellent for the immune and digestive systems.

Frequently asked questions

1. Can I use another type of sweetener?
Yes, you can use any preferred sweetener, but make sure to adjust the amount according to the desired sweetness.

2. How can I make this dessert healthier?
You can reduce the amount of chocolate or use chocolate with a higher cocoa content. You can also use low-fat plant cream.

3. Is it possible to prepare the dessert a day in advance?
Yes, this dessert keeps very well in the refrigerator for a day or two, making it ideal for advance preparations.

This chocolate and strawberry jelly dessert in a glass is more than just a simple recipe; it is a culinary experience that blends textures and flavors, adding a touch of elegance to any meal. Cook it with love and enjoy every bite!

 Ingredients: 200 ml unsweetened liquid vegetable cream, 4 tablespoons Green sugar, 200 g dark chocolate, 14 vegan cookies or ladyfingers, 200 ml espresso coffee (extended) with 1 teaspoon Green sugar, 250 g strawberries (I used frozen), 5 tablespoons water, 1 and a half tablespoons Green sugar, 3 teaspoons starch + 1 tablespoon water, 250 ml sweetened liquid vegetable cream Meggle.