Do you remember a few posts back, I shared Parliaros’s chocolate jello recipe? Do you remember I skipped the part about adding a layer of biscuits and serving it in glasses with a biscuit on top? This time I’ve been good. I made it the right way , adding a layer of biscuits and letting it cool in a proper pan! As you probably guessed, not much of a difference in taste but it looks more fun. The second time round, I decided it is, actually, quite “heavy”. Maybe it’s just the semi-sweet chocolate that I used. In any event, I served just a little bit of it each time. It satisfied our appetite for chocolate and lasted longer. Enjoy!
- 2 cups chocolate chips or other chocolate cut in pieces (at least 50% cocoa)
- 2 cups milk
- 1/4 cup sugar
- 1 packet gelatin, about 2 teaspoons or 5 gelatin sheets, about 15 grams
- biscuits (petit beurre)
How to make: Let the gelatin dissolve in a small bowl with about 3 tablespoons cold water. In a saucepan, heat the milk with the sugar. When the milk is hot, take the sauce pan off the fire and add the chocolate chips. Stir until the chocolate has melted and is well-integrated. Add the gelatin and mix well. If you have dissolved gelatin sheets, squeeze them dry first to let excess water drip and then add it to the saucepan. Put the jello in a baking pan. Let it cool a bit until it become a little firm. Add a layer of biscuits and refrigerate for couple of hours. I used a silicone pan so, flipping it over was quite easy. For other pans, you will need to dip them in hot water for 30 seconds before flipping it over. I, actually, hate doing that which is why I have equipped my kitchen with silicone pans. Your call!
Here’s a photo showing the biscuits at the bottom.