Chocolate Chiffon Mold Recipe - Cooking Index
Chocolate Chiffon Mold Recipe - Cooking Index
| 1 tablespoon | 15ml | Granulated gelatin |
| 1/2 cup | 118ml | Water |
| 3 cups | 594g / 20oz | Eggs - separated (medium) |
| 1/4 cup | 27g / 1oz | Cocoa powder |
| 1/8 teaspoon | 0.6ml | Salt |
| 1 cup | 237ml | Skim milk |
| 1 1/2 teaspoons | 7.5ml | Pure vanilla extract |
| 1/2 teaspoon | 2.5ml | Pure chocolate extract |
| Sweetener equal to 2/3 cup sugar | ||
| 6 | Ladyfingers (small) | |
| 1/8 teaspoon | 0.6ml | Cream of tartar |
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 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 ladyfingers. Place halves upright (flat-side in) around outer sides of a 4-cup mold.
When chocolate mixture is partially thickened, beat egg whites with 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.
To serve cut into six slices.
This recipe yields 6 servings.
Exchanges Per Serving: 1 Starch, 1/2 Medium-fat Meat.
Nutrition Facts: Carbohydrates 14g; Protein 7g; Fat 4g; Calories 109; Fiber 0g; Sodium 106mg; Cholesterol 141mg.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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