Chocolate Jell O Recipes

JELLO CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350F; grease and flour a 10 inch tube pan.
• Blend all ingredients together in large mixer bowl; beat for two minutes at medium speed.
• Pour into pan and bake for 55 to 60 minutes, or until cake springs back when lightly touched.
• Cool in pan for 15 minutes; remove from pan onto cooling rack to complete cooling.
• Sprinkle with confectioner's sugar.

JELL-O® CHOCOLATE PUDDING FUDGE

Steps:

• Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until blended. Add dry pudding mix; stir 2 min.
• Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan with back of spatula.
• Microwave remaining chocolate and butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over pudding mixture. Refrigerate 2 hours or until firm.

CHOCOLATE "JELL-O"

Steps:

• 1. In an electric blender: Blend together cold water and gelatin for 1 minute on low speed. Let stand 5-7 minutes. Add boiling water. Add Sugar. Blend 2 minutes on low speed (longer if gelatin isn't all dissolved).
• 2. Blending on low speed, slowly add in the chocolate chips, blend until creamy.
• 3. Pour creamy mixture into a square pan. Refrigerate 2 hours or until firm. You can use cookie cutter to cut desired shapes, or just cut into squares. Serve.

BARBARA'S CHOCOLATE JELLO

Steps:

• Blend sweetened condensed milk, evaporated milk, cream, and cocoa in a blender until completely smooth. Sprinkle gelatin over water in a small saucepan; let stand for 5 minutes to soften. Place gelatin mixture over low heat and stir until gelatin is dissolved; pour mixture into blender and pulse several times to combine.
• Pour gelatin mixture into preferred gelatin mold; chill until set, 1 to 1 1/2 hours. Unmold and serve.

GOURMET CHOCOLATE-COVERED CHERRY JELL-O® SHOTS

Steps:

• Arrange twelve 2-ounce plastic cups on a baking sheet that will fit in the refrigerator.
• Empty cherry-flavored gelatin into a bowl; whisk in water slowly until gelatin is dissolved. Mix in vodka and chocolate liqueur.
• Pour gelatin mixture into the plastic cups.
• Refrigerate gelatin mixture until set, at least 4 hours and preferably overnight.

CHOCOLATE COVERED CHERRY JELL-O SHOT

Steps:

• Soak cherries in rum for at least 24 hours.
• Place one cherry in each empty Jell-O shot cup.
• Mix cherry Jell-O and hot water, let cool to room temperature.
• Pour into cups so that cherries are submerged.
• Add crème de cacao and ½ cup reserved rum mixture from cherries. NOTE: Add some maraschino cherry juice if you need extra liquid to cover the fruit.
• Chill until firm.
• Cover with a thin layer of chocolate topping and place in freezer for 2 minutes. Top with whipped cream and serve immediately.