Corn Starch is easily available from any stores, and I suppose many people have it in their pantry. Corn Starch Jelly is absolutely easy to make. Based on my ‘Corn Starch Milk Jelly’, today I made this jelly using Espresso Coffee and Milk, and added some Dark Chocolate. I just cooked everything in a saucepan until the mixture is thick and gooey. You have never made jelly with Corn Starch? You should try once.

Makes

2 Servings

Ingredients

150ml Espresso *OR 150ml Water & 2 teaspoons Instant Coffee Granules
150ml Milk
2 tablespoons Sugar *1 tablespoon is 15ml
3 tablespoons Corn Starch
2 tablespoons (25g) Dark Chocolate Chips *OR broken Dark Chocolate pieces
Kahlúa *optional

Method
  1. Make Espresso. My small Moka pot makes 150ml Espresso. Add cold Milk to make it 300ml in total. *Note: You can use Instant Coffee Granules. What you need is 300ml Milk Coffee.
  2. Combine Sugar and Corn Starch in a saucepan. Add Coffee Milk, that MUST NOT be hot, and mix well. Add Dark Chocolate.
  3. Heat over medium low heat, stirring frequently, and bring to the boil. When the mixture is thick and gooey, remove from heat.
  4. Pour the mixture into moulds OR serving glasses, and set aside to cool. When cooled, cover with lids OR plastic food wrap if necessary, and leave in the fridge until completely set.
  5. *Note: Avoid any water gets in the jelly due to condensation. Water softens the mixture and ruins the jelly.
  6. *Note: Today I poured some Kahlúa as a sauce.