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  Recipe Home » Diabetic » CHOCOLATE CHIFFON MOLD
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  CHOCOLATE CHIFFON MOLD
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 288
Ingredients:
1 Tbls. gelatin, granulated
3 medium eggs, separated
1/8 tsp. salt
1/2 tsp. chocolate extract, pure
1/8 tsp. cream of tartar
1/2 C. water, cold
1/4 C. cocoa, dry
1-1/2 tsp. real vanilla
artificial sweetener, enough to substitute for 2/3 C. sugar
6 small ladyfingers
Instructions:
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 ladyfingers. Place halves upright with flat side in around outer sides of a 4-C. 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. To serve, cut into slices.
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