Mexican Chocolate Gelatin

Alejandra Cota
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!
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Ingredients
8
Portions
  • 2 liters cow's milk
  • 1 cup sugar
  • 1 tablespoon vanilla essence
  • 1 stick cinnamon
  • 3 envelopes unflavored gelatin powder, 0.2 oz each, hydrated
  • 1/2 cups granulated Mexican chocolate
  • 1/4 cups condensed milk
  • 1/4 cups chocolate syrup
Preparation
2h
15 mins
Easy
  • 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.

Nutritional information

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