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Chocolate Chiffon Mold

 

19

Yield

6

servings

Prep

30

min

Cook

?

Ready

4

hrs

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

1 tablespoon gelatin, unflavored
granulated
*
3 medium eggs
separated
teaspoon salt
*
½ teaspoon chocolate extract
*
teaspoon cream of tartar
*
½ cup water
cold
¼ cup cocoa powder
dry
1 ½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 4257% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 82mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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