orange chocolate gelatin mold

Name: Orange Chocolate Gelatin Mold
Prep time: 35 min
Cook time: 8 h
Yield: 6
Cuisine: American
Ingredients: ## FIRST LAYER; 1 tablespoon(s) (1 envelope) unflavored gelatin powder; 1/4 cup(s) cold water; 1 cup(s) boiling water; 1/4 cup(s) sugar; 1 teaspoon(s) orange extract; 6 - mandarin orange segments, fresh (peeled) or canned (drained); ## SECOND LAYER; 3 cup(s) milk; 3/4 cup(s) unsweetened cocoa powder; 1 cup(s) sugar; 1 tablespoon(s) orange extract; 1 tablespoon(s) grated orange zest; 2 tablespoon(s) (2 envelopes) unflavored gelatin powder; 1/2 cup(s) cold water

9 Pinches

Mikekey *

Seattle, WA

Updated on Apr 8, 2016

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

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prep time 35 Min

cook time 8 Hr

method Refrigerate/Freeze

yield 6 serving(s)

Ingredients

FIRST LAYER
1 tablespoon (1 envelope) unflavored gelatin powder
1/4 cup cold water
1 cup boiling water
1/4 cup sugar
1 teaspoon orange extract
6 - mandarin orange segments, fresh (peeled) or canned (drained)
SECOND LAYER
3 cups milk
3/4 cup unsweetened cocoa powder
1 cup sugar
1 tablespoon orange extract
1 tablespoon grated orange zest
2 tablespoons (2 envelopes) unflavored gelatin powder
1/2 cup cold water

How To Make orange chocolate gelatin mold

Step 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.

Step 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.
Step 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.
Step 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.
Step 5

Refrigerate until firm, 4 hours or more. Unmold and serve.
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