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Recipe

Chocolate Jelly with Rum Toquecito

45h
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A different option to present a chocolate dessert, a creamy gelatin with that intense chocolate flavor that we all love and a touch of rum. The best recipe to make a dessert that everyone will love. Prepare this recipe at your next meeting.

Ingredients

15 portions
  • 50 grams gelatin, natural (gelite)
  • 1 liter milk
  • 1 can evaporated milk, (carnation)
  • 1 can condensed milk, big
  • 1 cup sugar, normal
  • 100 grams powder chocolate, of your preference
  • 2 little horse Rum
  • 1/2 liters Water, to hydrate the grenetina

Preparation

Hydrate the grenetine in half a liter of water, little by little in the form of rain
Heat milk, sugar and chocolate powder in a pot, do not boil
Integrate already hydrated gelatin
Remove from heat, stir, add the milk jug, condensed milk, stirring
When this warm add rum, to prevent it from evaporating
Empty the liquid in a mode and cool

PRESENTATION

Optional: for a greater presentation you can place around the gelatin whipped cream or top cream, to paste cholocate cookies in the form of a tube, as shown in the photograph.

TIPS

when you already unmold your jelly you can add the scratch of a carlos V chocolate bar previously frozen in the fridge, on the gelatin

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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