Strawberry and Chocolate Jello Mold

• Gluten free

• Produce

  • 1 pint Strawberries

• Baking & Spices

  • 1/2 cup Cocoa powder, unsweetened
  • 1 1/4 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 3 cup Milk

• Desserts

  • 3 packet Gelatin, powder
  • 1 (3oz box Strawberry jello

• Liquids

  • 4 cup Water

Found on pintsizedbaker.com

Description

Ingredients

• For the Strawberry layer
• 1 pint strawberries, hulled and quartered
• 1/2 C water
• 1/4 C sugar
• 1 packet ( 1 tablespoon) gelatin powder
• 1 C water, approximately
• 1 (3oz) box Strawberry Jello
• 2 C water (1 boiled) 1 cold
• For the Chocolate layer
• 3 C milk, whole milk works best
• 1/2 C unsweetened cocoa powder
• 1 C sugar
• 2 tsp vanilla extract
• 2 packets (2 tablespoons) gelatin powder
• 1/2 C water

Directions

• For the Strawberry layer Wash, hull, and quarter the strawberries. Place into a pot with ½ cup water and ¼ cup sugar. Cook over medium high heat until strawberries are soft and easily squished, approximately 10 minutes. Use a potato masher or fork to completely mash the strawberries to a pulp. You should have 1 cup of strawberry puree. Set aside. Sprinkle the packet of gelatin over ½ cup of water and let it absorb for two minutes. Pour the mixture into the hot strawberry puree and add enough water to bring it to two cups. Make your strawberry jello according to the directions on the box. Mix the boxed jello with the pureed strawberry jello (now 4 cups total) and pour it into a large bundt pan. Refrigerate for 1 hour. For the Chocolate layer Whisk together the milk, cocoa powder sugar and vanilla. Bring just to a boil like youre making hot chocolate. Sprinkle the gelatin over the water and allow 2 minutes for it to fully absorb. Add to the hot milk mixture, stir and then cool on the counter until the strawberry jello is set, or at least 330 minutes. Pour over the strawberry jello in the the bundt pan and refrigerate overnight. To release the mold, fill your sink with warm/hot water. Dip your bundt pan into the water for 1 minute. Carefully pull the edges away from the pan so that they are not sticking. Place your serving tray over the top of the bundt pan, then flip it over. Give the bundt pan a little shake to help release the mold. Serve with 1 cup sweetened whipped cream and fresh berries.
• For the Strawberry layer
• Wash, hull, and quarter the strawberries. Place into a pot with ½ cup water and ¼ cup sugar. Cook over medium high heat until strawberries are soft and easily squished, approximately 10 minutes. Use a potato masher or fork to completely mash the strawberries to a pulp. You should have 1 cup of strawberry puree. Set aside.
• Sprinkle the packet of gelatin over ½ cup of water and let it absorb for two minutes. Pour the mixture into the hot strawberry puree and add enough water to bring it to two cups.
• Make your strawberry jello according to the directions on the box. Mix the boxed jello with the pureed strawberry jello (now 4 cups total) and pour it into a large bundt pan. Refrigerate for 1 hour.
• Whisk together the milk, cocoa powder sugar and vanilla. Bring just to a boil like youre making hot chocolate.
• Sprinkle the gelatin over the water and allow 2 minutes for it to fully absorb. Add to the hot milk mixture, stir and then cool on the counter until the strawberry jello is set, or at least 330 minutes.
• Pour over the strawberry jello in the the bundt pan and refrigerate overnight.
• To release the mold, fill your sink with warm/hot water. Dip your bundt pan into the water for 1 minute. Carefully pull the edges away from the pan so that they are not sticking. Place your serving tray over the top of the bundt pan, then flip it over. Give the bundt pan a little shake to help release the mold.
• Serve with 1 cup sweetened whipped cream and fresh berries.