Chocolate Chiffon Mold Recipe - Cooking Index
Chocolate Chiffon Mold Recipe - Cooking Index
| 1 tablespoon | 15ml | Gelatin - granulated |
| 3 tablespoons | 45ml | Eggs - separated (medium) |
| 1/8 teaspoon | 0.6ml | Salt |
| 1/2 teaspoon | 2.5ml | Chocolate extract |
| 1/8 teaspoon | 0.6ml | Cream of tartar |
| 1/2 cup | 118ml | Water - cold |
| 1/4 cup | 27g / 1oz | Cocoa - dry (25 grams) |
| 1 1/2 teaspoons | 7.5ml | Vanilla - real(no ar |
| Artificial sweetener - * | ||
| 42 | Ladyfingers - 6 small |
* 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 vanilla, 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.
Source:
Mapie, Duchess of Toulouse Lautrec
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