Chocolate Milk Pelamushi Dessert

Tender, melts in your mouth, incredibly tasty and aromatic! Milk pelamushi with chocolate is a famous dessert of Georgian cuisine, similar to very thick jelly. Unlike the traditional one, which is made from grape juice, this one is made from milk and cornstarch.
cook time: 4h
Liam Carson
Chocolate Milk Pelamushi Dessert

Nutrition Facts (per serving)

233
Calories
14g
Fat
24g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

Milk 400 ml
Corn starch 30 g
Milk chocolate 200 g

Recipe instructions

Step 1

Step 1
How to make pelamushi milk dessert with chocolate? Prepare your food. Milk is suitable for any fat content. Choose tasty, high-quality, natural chocolate — the taste of the entire dish will depend on its taste. A milk bar with vegetable fat instead of cocoa butter will not work. It is better to use corn starch — it is softer in properties, but if you only have potato starch, then reduce the amount to 20 grams.

Step 2

Step 2
Take a saucepan with a thick bottom — then the milk and starch will not burn during cooking. Pour starch into it. In a thin stream, with constant stirring, pour all the milk into the saucepan. Mix starch with milk until all lumps disappear completely.

Step 3

Step 3
Then break all the chocolate into a saucepan with milk. You really need two bars of it — it is because of the large amount of chocolate that the dessert turns out very tasty.

Step 4

Step 4
Place a saucepan with milk over medium heat. Cook the mixture while constantly stirring with a whisk. When heated, the chocolate will gradually begin to melt, and the starch will thicken the milk. When this starts to happen, reduce the heat and start stirring more intensely, otherwise the bottom of the “jelly” may stick to the bottom.

Step 5

Step 5
Bring the mixture to a boil; it will become very thick and homogeneous. Boil it for about half a minute, then turn off the heat.

Step 6

Step 6
Immediately, while hot, pour the thick jelly into cups or molds. It’s convenient to take it out of silicone molds later, but regular glass will also work. This jelly hardens very quickly, so it’s better to act quickly. Wait until the dessert has cooled to room temperature and put it in the refrigerator to completely stabilize and cool.

Step 7

Step 7
You can serve pelamushi in the same container in which it was frozen or by placing it on a saucer. The dessert “jumps” out of the molds very easily. When serving, sprinkle pelamushi with nuts and berries. Bon appetit!