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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!