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Chocolate Gelatin
Rocco Fuhrman

Chocolate Gelatin

Indulge in pure bliss with this exquisite Chocolate Gelatin recipe that satisfies your deepest chocolate cravings quickly and without fuss. It's a diabetes-friendly dream, perfect for busy parents seeking wholesome, delicious treats.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sweetener (erythritol, stevia, or monk fruit blend)
  • 2 tablespoons unflavored gelatin powder
  • 2 cups cold water, divided
  • 2 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
  • pinch of salt

Method
 

  1. Bloom the gelatin by sprinkling it over 1 cup of cold water in a saucepan. Let it sit for 5-10 minutes.
  2. Heat the saucepan over medium-low heat, adding the remaining water, almond milk, cocoa powder, sweetener, vanilla extract, and salt.
  3. Whisk constantly until the mixture is steaming and all solids are dissolved. Do not boil.
  4. Taste and adjust sweetness and cocoa flavor if necessary.
  5. Pour the mixture into molds or ramekins.
  6. Chill in the refrigerator for at least 4-6 hours or overnight until set.

Notes

Do not skip the blooming step. Avoid boiling the mixture. Ensure adequate chilling time for the best texture. Refrigerate leftovers for up to 7 days.