Name: Three Chocolate Gelatin
Prep time: 20 s
Total time: 80 s
Yield: 10
Ingredients: 1/2 of a 14-ounce can NESTLÉ® LA LECHERA® Sweetened Condensed Milk; 1/2 of a 12 fluid-ounce can NESTLÉ® CARNATION® Evaporated Milk; 1/2 of a 7.6-ounce can NESTLÉ® Media Crema; 3/4 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morselsmelted; 4 ounces cream cheeseat room temperature; 3 envelopes (7 grams each) unflavored gelatindissolved in 1/2 cup warm water; 2/3 cup NESTLÉ® TOLL HOUSE® Premier White Morselsmelted; 1 can (7.6 ounces) NESTLÉ® Media Crema; 1/2 of a 14-ounce can NESTLÉ® LA LECHERA® Sweetened Condensed Milk; 1/2 of a 12 fluid-ounce can NESTLÉ® CARNATION® Evaporated Milk; 1/2 of a 7.6-ounce can NESTLÉ® Media Crema; 3/4 cup NESTLÉ® TOLL HOUSE® Milk Chocolate Morselsmelted; 4 ounces cream cheeseat room temperature; 3 envelopes (7 grams each) unflavored gelatindissolved in 1/2 cup warm water

MAKE IT

Step 1

For the dark chocolate gelatin, blend ½ can sweetened condensed milk, ½ can evaporated milk, ½ can NESTLÉ® Media Crema, dark chocolate and 4 ounces of cream cheese. With the blender running, add 3 envelopes of dissolved gelatin little by little. Pour into a greased jelly mold and refrigerate until lightly set.

Step 2

For the filling, mix the white chocolate with 1 can NESTLÉ® Media Crema; set aside. Using a spoon, scoop out a ring of dark chocolate gelatin, being careful to not touch the base or the sides of the mold; reserve the gelatin that is removed. Pour the filling mixture into the scooped out ring and refrigerate for a few minutes. Melt the removed gelatin, let it cool slightly without setting and cover the filling; refrigerate until lightly set.

Step 3

For the milk chocolate gelatin, blend ½ can sweetened condensed milk, ½ can evaporated milk, ½ can NESTLÉ® Media Crema, milk chocolate and 4 ounces cream cheese. With the blender running, add 3 envelopes of dissolved gelatin little by little. Pour over the dark chocolate gelatin and refrigerate until set. Unmold and serve.