Chocolate Three Milk Mosaic Gelatin
Marielle Henaine
Discover how to make easy and economical mosaic gelatin with this creamy recipe for chocolate three milk gelatin, which will become one of your favorites. This dessert is made with water and milk gelatin, a touch of cinnamon, and chocolates for decoration, perfect for those craving afternoons. You have to try it!
Reviewed by Editorial Team of Kiwilimón
4
|
2 comentarios
442
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 4 cups water, for the water gelatin
  • 1 envelope chocolate Jello, 130 g
  • 1/4 cups sugar, for the water gelatin
  • 1 1/2 cups whole milk, for the milk gelatin
  • 1 1/2 cups evaporated milk, for the milk gelatin
  • 1/2 cups condensed milk, for the milk gelatin
  • 1 1/2 cups Mexican chocolate, in pieces, for the milk gelatin
  • 1/2 cinnamon sticks, for the milk gelatin
  • 7 envelopes unflavored gelatin powder, hydrated and melted (49 g)
  • chocolate, grated
Preparation
2h
20 mins
Low
  • For the water gelatin: Heat the water in a pot over low heat, then add the chocolate gelatin and sugar, dissolving until combined. Transfer the mixture to a rectangular dish and refrigerate until set.
  • Once the gelatin has set, cut into medium squares of approximately 2x2 cm with a knife. Reserve in the refrigerator.
  • For the milk gelatin: Heat the whole milk, evaporated milk, and condensed milk in a small pot. Once it reaches a boil, incorporate the table chocolate, cinnamon stick, and melted gelatin, mixing until combined. Strain and let cool slightly.
  • Assemble the gelatin: Place the gelatin cubes in a round gelatin or cake mold and pour the milk gelatin mixture on top. Refrigerate until set.
  • Unmold the chocolate three milk mosaic gelatin and decorate with grated chocolate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by