Chocolate Apricot Mold


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This dessert makes a beautiful centerpiece on your table!

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Serving Size / Yield

6-8 servings


  • 2 C. milk
  • 2 squares baking chocolate
  • 1/4 C. cocoa
  • 1/3 C. sugar
  • 1/4 C. apricot nectar
  • juice and rind of 1 lemon
  • 2 packets unflavored gelatin dissolved in 2 oz. cold water
  • 6 egg whites, stiffly beaten
  • 2 fresh apricots, peeled, pitted and sliced

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In a heavy pan, dissolve the chocolate in the milk.  Add cocoa and sugar, beating with a wire whisk.  Add apricot nectar, lemon rind and juice, and gelatin dissolved in water.  Cool slightly and add beaten egg whites.  Put into a ring mold.  Chill until almost set, then unmold.  Fill the center with apricots. 

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