Instructions

Green Mint Jello

1. Add gelatin powder to a small mixing bowl. Pour cold water of the powder and stir once to combine. Let sit until gelatin is dissolved.
2. Meanwhile, heat the half-and-half in a small saucepan over medium high heat until hot, but not bubbling.
3. Pour the hot liquid over the gelatin while whisking. Stir until the gelatin has melted.
4. Whisk in the sugar and creme de menthe until the sugar is dissolved. Set aside.

Chocolate Jello

1. Add gelatin powder to a small mixing bowl. Pour cold water of the powder and stir once to combine. Let sit until gelatin is dissolved.
2. Meanwhile, heat the half-and-half in a small saucepan over medium high heat until hot, but not bubbling.
3. Pour the hot liquid over the gelatin while whisking. Stir until the gelatin has melted.
4. Whisk in the chocolate syrup and creme de cocoa until well combined. Set aside.

Assembly

1. Line a small square or rectangular dish (about 6-inches by 4-inches) with plastic wrap.
2. Pour half of the green mint jello into the baking dish. Transfer to the refrigerator and chill for 20 minutes on a flat surface.
3. Check that the jello has firmed up. If not, chill for 5 to 10 more minutes.. If so, pour all of the chocolate jello over the mint jello. Refrigerate for 20 minutes.
4. Check that the jello has firmed up. If not, chill for 5 to 10 more minutes.. If so, pour the remaining mint jello over the top.
5. Chill jello shots for about 1 to 1 hour 15 minutes until completely firm.
6. Carefully lift the plastic wrap away from the sides and up to remove the jello from the baking dish.
7. Use a sharp chef's knife to cut off a thin piece of each of the 4 sides of the jello. This will show your pretty layers. Then use the knife to cut the jello into 16 equal portions. Cover and keep cold until ready to serve.