Chocolate Chiffon Mold Recipe

Chocolate Chiffon Mold Recipe Ingredients :

1 tbsp Gelatin, Granulated
3 medium Eggs, Separated
1/8 tsp Salt
1/2 tsp Chocolate Extract, Pure
1/8 tsp Cream Of Tartar
1/2 cup Water, Cold
1/4 cup Cocoa, Dry (25 Grams)
1 1/2 tsp Vanilla, Real(No Artificial)
Artifical Sweetener, *
42 g Ladyfingers, 6 Small

Chocolate Chiffon Mold Recipe Instructions :

* Use enough artificial sweetener to substitute for
2/3 cups sugar. Soak gelatin in cold water. Beat egg
yolks until light; add cocoa, salt, and milk; beat
until smooth. Turn into the top of a double boiler.
Cook over simmering water stirring constantly until
thick and smooth. Remove from heat. Add vinilla,
chocolate extract and artificial sweetener; mix well.
Add chocolate mixture to gelatin and stir until
gelatin is completely dissolved. Chill in
refrigerator, stirring occasionally until mixture sets
to the consistency of unbeaten egg whites. Meanwhile
split lady fingers. Place halves upright ( flat side
in) around outer sides of a 4-cup mold. When chocolate
mixture is partially thickened, beat egg whites and
cream of tartar until stiff. Fold into chocolate
mixture; blend thoroughly. Carefully spoon into mold.
Cover with clear plastic wrap. Chill for 3 to 4 hours
or until set. Unmold onto a serving plate as you
would any gelatin mixture. To serve, cut into six
slices.

Makes 6 Servings of 2/3rds cup chocolate mold plus 2
ladyfinger halves.

Nutritive Values Per Serving: CHO 11 gm; PRO 7 gm; FAT
4 gm; Calories 103; Sodium 100 Mg

Food Exchanges Per Serving: 1 Fruit Exchange Plus 1
Low-Fat Meat Exchange

Low-Sodium Diets: Omit Salt


Shared by: Kathleen's Recipe Swap Page
http://www.ilos.net/~answers/recipe
recipes@ilos.net



- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00

6 : Servings