Chocolate Bunny Gelatin

Name: Chocolate Bunny Gelatin
Prep time: 180 min
Yield: 10
Cuisine: Internacional
Ingredients: 2 cups chocolate bunnies; 2 cups evaporated milk; 1 cup table cream; 3 cups whole milk; 1 cup cream cheese; 7 envelopes unflavored gelatin powder, 7 g each; 1 cup sour cream, for the sauce; 1/2 cups chocolate bunnies, for the sauce; 4 chocolate bunnies, for decoration; chocolate bunnies, for decoration

Marielle Henaine

Chocolate desserts will never be enough! That's why we created this Chocolate Bunny Gelatin recipe, which is the perfect creamy combination with chocolate and the special flavor of bunnies.

This creamy gelatin comes with a chocolate sauce that will give it that delicious touch that will make you want to eat a double slice. A great tip for this gelatin recipe is that to speed up the setting process, you can freeze the mixture for a few minutes, making sure it doesn’t freeze completely.

Reviewed by Editorial Team of Kiwilimón

Published: 03-05-2019

Preparation

Low

Melt two cups of chocolate bunnies in the microwave in 30-second intervals. Blend the evaporated milk, half-and-half, whole milk, and cream cheese. In a pot, heat the previous mixture with the melted chocolate and gelatin. Pour into a previously greased ring-shaped gelatin mold. Refrigerate until set. For the chocolate sauce, heat the sour cream and add the chocolate bunnies until melted and you have a homogeneous mixture. Cool slightly to avoid temperature shock between the gelatin and the sauce. Unmold the gelatin, fill with the chocolate sauce, and decorate with bunny powder and whole chocolates.

Nutritional information

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

Energy

134.2

kcal

6.71%

Carbohydrate, by difference

5.2

1.73%

Protein

14%

Total lipid (fat)

9.5

14.62%

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100

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Chocolate Bunny Gelatin

Ingredients

Preparation

Nutritional information

Presentation

Tips

Chocolate Bunny Gelatin

Ingredients

Preparation

Nutritional information

Presentation

Tips

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