Milk Pelamushi with Chocolate
Delicate, airy, melts in your mouth - unbelievably tasty and fragrant! Milk pelamushi with chocolate is a well-known Georgian dessert, similar to a very thick pudding. Unlike the traditional version made with grape juice, this one is cooked with milk and cornstarch.
Updated : 02 February, 2026
Easy
About 20 min.
Ingredients
400 milliliters
Milk
200 grams
Milk chocolate
30 grams
Cornstarch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make milk pelamushi with chocolate? Prepare the ingredients. Any-fat milk will work. Choose tasty, high-quality, natural chocolate - its flavor determines the dessert’s taste. A “milk bar” made with vegetable fat instead of cocoa butter won’t work. Cornstarch is best (it’s milder), but if you only have potato starch, reduce the amount to 20 g (about 0.7 oz).
Step 2
Use a thick-bottomed saucepan so the milk-and-starch mixture won’t scorch. Add the starch. In a thin stream, whisking constantly, pour in all the milk. Mix until there are no lumps.
Step 3
Break all the chocolate into the saucepan with the milk. You really need two bars - that’s what makes the dessert so rich and tasty.
Step 4
Place the saucepan over medium heat. Cook, whisking constantly. As the chocolate melts, the starch will start thickening the milk. When thickening begins, lower the heat and whisk more vigorously so the bottom doesn’t stick.
Step 5
Bring the mixture to a boil - it will become very thick and smooth. Boil for about 30 seconds, then turn off the heat.
Step 6
Immediately pour the hot, thick mixture into cups or molds. It’s easy to unmold from silicone molds, but glass works too. It sets quickly, so work fast. Let it cool to room temperature, then refrigerate until fully set and chilled.
Step 7
Serve pelamushi in the same dish it set in, or unmold onto a plate. It releases from molds very easily. Sprinkle with nuts and berries before serving. Enjoy!
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