Creamy Mexican chocolate jelly and condensed milkIngredients1 liter of milk
1 cup of condensed milk
2 tablets of Mexican table chocolate
1 cinnamon stick
4 tablespoons gelatin powder
½ cup of water to hydrate the gelatinDirections:Heat the milk, the condensed milk, the Mexican chocolate and the cinnamon. Stir constantly until the chocolate is completely melted.
Hydrate the gelatin with the water and add it to the chocolate gelatin mixture.
Pour the chocolate jelly over a greased mold and remove the cinnamon stick.
Refrigerate the gelatin for at least 2 hours.
Enjoy this delicious Mexican chocolate jelly and condensed milk.