Desserts & Breads
Desserts & Breads
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Abuelita Chocolate Mosaic Gelatin

Abuelita Chocolate Mosaic Gelatin
Level
Intermediate
Prep 
20 min
Cook 
5 min
Key Ingredients
Ingredients
  • 1 package (8 ounces) cream cheese, at room temperature
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 2 tablets (90 grams each) NESTLÉ® ABUELITA™ Authentic Mexican Hot Chocolate Drink
  • 3 envelopes (7 grams each) unflavored gelatin, dissolved in 1/4 cup warm water
  • 2 cups water
  • 3 bananas, cut in half
  • 1/4 cup honey
  • 3 envelopes (7 grams each) unflavored gelatin, dissolved in 1/4 cup warm water
Make It
Step 1
For the chocolate gelatin, heat water, 1 can evaporated milk and ABUELITA Chocolate in a medium saucepan over medium heat; mix until dissolved. Mix in 3 envelopes dissolved gelatin. Pour into a previously greased square mold and refrigerate until set. Unmold; cut into squares and place them in a lightly greased gelatin mold.
Step 2
For the milk gelatin, blend the remaining can evaporated milk, water, bananas and honey in a blender. With the blender running, slowing add in 3 envelopes of dissolved gelatin; pour into the gelatin mold with the chocolate squares and refrigerate until set.
Step 3
Unmold the gelatin onto a serving plate; garnish with sliced strawberries and mint leaves.
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