3 oz raspberry jello powder 1 small box
1 cup boiling water
1/2 cup cold water
2 cups whipped cream or Cool Whip (see note)
1/2 cup half and half milk
2 packets unflavored gelatin (1/2 oz or 14 g)
2 cups cold water
1/2 cup unsweetened cocoa powder or 3 oz unsweetened chocolate chopped
2/3 cup granulated sugar
Serving - optonal
fresh mint sprigs
- Place a 6 or 12 cup muffin tin on a work surface. Set 6 stemless wine glasses on the diagonal in the cups (see note) and set aside.
- In a medium bowl, add 1 cup of boiling water and gelatin and stir slowly for one minute until dissolved.
- Stir in 1/2 cup cold water and then set aside to cool for 20-30 minutes until soft-setting (a spoon run through it leaves streaks behind).
- Add the whipped cream and whisk thoroughly until blended.
- Pour the mixture into each glass until you've reached 1/4 inch below the rim.
- Keeping the glasses in position, slowly lift the tray and transfer to the fridge to chill for at least 2 hours to set.
- In a small bowl, add half and half milk. Sprinkle gelatin on top and set aside for 2 minutes to bloom.
- Whisk in cold water until mixed, and then add the cocoa and sugar.
- Place a saucepan over medium heat and add the chocolate mixture. Heat until barely boiling stirring constantly, and remove from heat.
- Set aside to cool. You may prefer to transfer to a large measuring cup for pouring later.
- Place glasses on a work surface. Once the chocolate mixture is barely lukewarm, pour into glasses to cover the raspberry layer.
- Chill at least one more hour to set.
- Garnish with optional raspberries and mint. Serve and enjoy!