Chocolate Chiffon Mold

Chocolate Chiffon Mold

Serves: 6
 
 
Desserts
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Chocolate Chiffon Mold, you'll need:
  • 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

Method

  • * 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.
Nutritional Facts (Per Serving)
No nutritional facts available.
Get more recipe ideas from the 365 Recipe Cookbook
Search for Recipes