100 milliliters almond liqueur, optional, you can also use water
150 grams bittersweet chocolate
2 tablespoons cocoa powder
Preparation
15 mins
0 mins
Low
Boil the evaporated milk with the water and sugar.
In a separate bowl, hydrate the gelatin with the liquor or water and dissolve it in a double boiler. Incorporate it with the milk and mix using a whisk.
Add the chocolate and cocoa, and beat thoroughly until everything is dissolved and well combined.
Let the mixture cool down, fill a mold with a capacity of 2 liters, and refrigerate for 2 hours.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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