Mexican Chocolate Gelatin

by Sarah

Mexican Chocolate Gelatin

The scrumptious flavor and aroma of Mexican chocolate combined with condensed milk, vanilla essence, sugar, cocoa powder, and cinnamon, make this Mexican chocolate gelatin a dessert worthy of gods! 🇲🇽🍫Get those tastebuds ready and try this outrageously good Mexican chocolate gelatin! 🥰

0.5 gallons cow’s milk
1 cup sugar
1 tablespoon vanilla essence
1 stick cinnamon
3 envelopes unflavored gelatin powder (0.2 oz each), hydrated
½ cup condensed milk
½ cup cocoa powder
1 cup Mexican chocolate, granulated
¼ cup chocolate syrup

In a small pot over medium heat, heat milk and sugar. Add vanilla essence and a cinnamon stick. Cook for 10 minutes or until ingredients release their aroma.
Add previously hydrated unflavored gelatin and stir until heat dissolves it.
Divide previous mixture into 3 different bowls. In the first bowl, add ½ a cup of condensed milk. In the second bowl, add ½ a cup of cocoa powder. In the third bowl, add 1 cup of granulated Mexican chocolate.
Pour the condensed milk mixture into a bundt gelatin mold and refrigerate until set. Repeat with remaining mixtures. Pour mixtures gently to the keep layers from mixing.
Remove Mexican chocolate gelatin from the fridge and unmold it. Cut a slice of Mexican chocolate gelatin and drizzle with chocolate syrup.

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