Connect with your user and interact with us:

Already have an account? Connect here

Validate the account:

Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.

Have not you received the code? check in the junk mail tray.

Start

Recipes

Desserts

Gelatin recipes

Chocolate jelly and almond liquor

Valery Terán

Recipes:

0 Photos

Upload your Photo

Recipe

Chocolate Jelly and Almond Liquor

Name: Chocolate Jelly and Almond Liquor
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 can evaporated milk; 500 milliliters Water; 100 grams sugar; 30 grams gelatin; 100 milliliters almond liqueur, optional, it can also be water; 150 grams bitter chocolate; 2 tablespoons cocoa powder

15 mins

Low

1 comments

Valery Terán

	4
Favorites

Collections

Glider

Super List

Upload a picture

To print

Prepare this delicious chocolate jelly for a special meeting or to finish a family meal with a flourish!

Learn more about Valery Terán

Ingredients

8 portions

Select all ingredients

1 can evaporated milk
500 milliliters Water
100 grams sugar
30 grams gelatin
100 milliliters almond liqueur, optional, it can also be water
150 grams bitter chocolate
2 tablespoons cocoa powder

Preparation

Boil evaporated milk with water and sugar.

Aside, it hydrates the grenetina with the liquor or water and dissolves in a water bath. Incorporate with the milk and mix with the help of a balloon whisk.

Add the chocolate and cocoa, beat perfectly until dissolved and integrate well.

Let the preparation warm, fill a mold with a capacity of 2 liters and refrigerate for 2 hours.