Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups fresh strawberries, washed, hulled, and sliced
- 2 envelopes unflavored gelatin
- ½ cup sugar
- 1¼ cups semi-sweet chocolate chips
- 2¼ cups cold milk, divided
- 1 tsp vanilla extract
- 1 cup cold heavy whipping cream
- =
Directions
Using a 6-cup ring mold - lightly oil.
Drain the strawberry slices, but keep the liquid. Add water to the strawberry juice to equal ¾ cup.
Sprinkle gelatin over the liquid and let stand for 3 mins. Refrigerate the drained berries.
In pan, combine the Sugar, chocolate chips and 1/2 cups milk.
Cook gently over low heat, stirring constantly until mixture is very smooth and hot.
Add the gelatin mixture, stirring constantly, until gelatin is completely dissolved and the entire mixture is integrated. Remove from heat, add remaining milk and vanilla.
Pour into bowl. Refrigerate for 1 hr. Check to see if mixture mounds when dropped from spoon.
If not, continue keeping in refrigerate and repeat checking.
Using a mixer, beat the heavy cream until stiff; fold into the chocolate mixture.
Pour into the prepared mold and refrigerate 3 hrs. Unmold and garnish with Strawberry Creme.