Chocorrol-Stuffed Tricolor Gelatin

by Sarah

Chocorrol-Stuffed Tricolor Gelatin

Featuring a milk-based layered gelatin stuffed with delish chocorroles, this gelatin will be a hit at the Mexican Independence Day. 🇲🇽✨ The drool-worthy combination of milk, evaporated milk, cream cheese, cinnamon stick, and vanilla essence will take this sweet dessert to bold heights! 🥳🎉

4 cups cow’s milk
2 cups evaporated milk
2 cups condensed milk
1 tablespoon vanilla essence
2 cups cream cheese
1 stick cinnamon
1 cup sugar
8 envelopes unflavored gelatin powder, hydrated and melted
green food coloring
red food coloring
3 chocorroles

For the gelatin: In a small pot, heat milk, evaporated milk, condensed milk, vanilla essence, cream cheese, cinnamon stick, and sugar and mix until all ingredients are completely incorporated. Add unflavored gelatin. Mix and let cool slightly.
Divide the mixture into 3 bowls. For the red gelatin, add red food coloring to the first bowl. For the green gelatin, add green food coloring to the second bowl. Mix thoroughly and set aside.
In a previously greased bundt gelatin mold, pour green gelatin mixture and refrigerate until set. Arrange Chocorroles on top of the green gelatin layer and pour white gelatin on top. Set aside.
Pour red gelatin on top of the white gelatin layer and refrigerate for at least 1 more hour. Unmold and serve chocorrol-stuffed tricolor gelatin.

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