Champurrado Gelatin

Marielle Henaine
This champurrado gelatin recipe will be the perfect dessert for this season. If you are a fan of champurrado, you have to make this gelatin that has all the tradition of the classic drink made with chocolate and corn masa. To make it easier to unmold, we suggest greasing your mold with a little cooking spray. Don’t forget to add some whipped cream and grated chocolate.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 liters water
  • 3 cups piloncillo
  • 1 stick cinnamon
  • 4 Mexican chocolate tablets
  • 6 envelopes unflavored gelatin powder, 7 g each
  • whipped cream, for decoration
  • chocolate, grated for decoration
Preparation
2h
20 mins
Low
  • In a small pot, heat the water, piloncillo, and cinnamon until the piloncillo dissolves.
  • Add the chocolate and cook until it dissolves, stirring constantly.
  • Slowly add the masa, heating until the masa is cooked and the mixture has a thick consistency. Remove the cinnamon stick and add the gelatin.
  • Pour into a mold and refrigerate until set.
  • Unmold, decorate with whipped cream and grated chocolate. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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