Orange Chocolate Gelatin Mold

Orange Chocolate Gelatin Mold

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Mikekey *


Orange and chocolate go so well together and taste great in this cool summertime dessert. Cook time is refrigeration time.


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35 Min
8 Hr



  • 1 Tbsp
    (1 envelope) unflavored gelatin powder
  • 1/4 c
    cold water
  • 1 c
    boiling water
  • 1/4 c
  • 1 tsp
    orange extract
  • 6
    mandarin orange segments, fresh (peeled) or canned (drained)

  • 3 c
  • 3/4 c
    unsweetened cocoa powder
  • 1 c
  • 1 Tbsp
    orange extract
  • 1 Tbsp
    grated orange zest
  • 2 Tbsp
    (2 envelopes) unflavored gelatin powder
  • 1/2 c
    cold water

How to Make Orange Chocolate Gelatin Mold


  1. To make first layer: In a bowl, sprinkle the gelatin over the cold water and let stand 2 minutes. Add the boiling water and stir until gelatin is dissolved. Add the sugar and orange extract and stir until sugar is dissolved. Refrigerate until thickened, about 90 minutes.
  2. Arrange orange slices in bottom of 6-cup mold and gently spoon the gelatin mixture over the slices. Refrigerate 2 hours, or until set but not firm.
  3. Second Layer: In a large saucepan, whish together milk, cocoa, sugar, extract and zest. Bring just to a boil over medium heat, being careful not to let mixture boil over. Remove from heat.
  4. In a seperate bowl. sprinkle gelatin over cold water and let stand 2 minutes. Add hot milk mixture and stir until gelatin is dissolved. Let mixture cool to room temperature, then gently spoon into mold over the first layer. Make sure second layer mixture is cooled sufficiently.
  5. Refrigerate until firm, 4 hours or more. Unmold and serve.

Printable Recipe Card

About Orange Chocolate Gelatin Mold

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtag: #gelatin

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