In a blender, combine the milk, sweetened condensed milk, heavy cream, sugar, and cocoa powder. Blend until smooth.
Hydrate and dissolve the unflavored gelatin according to the package instructions. Add the dissolved gelatin to the blender and blend for 1 minute.
Pour the mixture into a lightly greased bundt pan. Refrigerate for at least 4 hours or until set.
Once ready, carefully unmold the dessert and decorate with chocolate sprinkles to taste and serve.
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Trust me, the key to this dish is definitely the sauce!
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My grandmother used to prepare this remedy for me whenever I wasn’t feeling well. Even now, I proactively make this blend and store it for later use.
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