INGREDIENTS:
- 4 tbsps gelatin
- 1 300ml can condensed milk
- 1 cup cold water
- 1 250ml all purpose cream
- 1 cup dutch processed cocoa powder
- 1 cup white sugar
- 1 350ml can evaporated milk
- chocolate for garnish
INSTRUCTIONS:
- This recipe has two layers. It is very important to let the first layer settle for 2-4 hours. It settles in faster if you put it in the refrigerator.
White/first layer
- Dissolve 2 tbsps of gelatin in 1/2 cup cold water.
- Cook over low to medium flame until the powder is dissolved. Do not overcook.
- Add 1 can condensed milk and continue to cook while stirring constantly to make sure the gelatin is completely dissolved.
- Remove from heat and let cool for 5 mins while stirring continously.
- Add 1 250ml all purpose cream and continue to mix.
- Pour into mold/pyrex dish and refrigerate for 2-4 hours.
Note: Start making the second layer once the first layer has already set.
Chocolate/second layer
- Dissolve 2 tbsps of gelatin in1/2 cup cold water
- Cook over low to medium flame until the powder is dissolved. Do not overcook.
- In a separate bowl, mix 1 cup dutch processed cocoa powder and 1 cup white sugar.
- Add the cocoa powder mixture to the gelatin and dissolve over low flame while continuously stirring.
- Add 1 can evaporated milk and continue stirring for about 3 to 5 mins over low heat.
- Pour on top of white layer and refrigerate for another 2-4 hours or just until the chocolate layer has set.
- Once set, unmold by running a cake spatula around the molding or pyrex dish.
- Garnish with chocolate syrup or grated chocolate.
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