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Recipes

Desserts

Gelatin recipes

Chocolate jelly and almond liquor

Valery Terán

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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 dark chocolate; 2 tablespoons cocoa powder

15 mins

Low

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Valery Terán

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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

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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 dark 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.