Chocolate Chiffon Mold

4 hours Prep: 30 minutes

42 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	tablespoon	gelatin	granulated
3	medium	eggs	separated
1/8	teaspoon	salt
1/2	teaspoon	chocolate extract
1/8	teaspoon	cream of tartar
1/2	cup	water	cold
1/4	cup	cocoa powder	dry
1 1/2	teaspoons	vanilla extract
6	each	lady fingers

Directions

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.

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Nutrition Facts

Serving Size 47g

Amount per Serving

Calories 42 57% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 93mg	31%
Sodium 82mg	3%
Total Carbohydrate 2.0g	1%
Dietary Fiber 1.0g	5%
Sugars 0.0g
Protein 3.0g	7%

Vitamin A	2%		Vitamin C	0%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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