Chocolate Chiffon Mold

1. 1

   Soak gelatin in cold water.

2. 2

   Beat egg yolks until light, add cocoa, salt, and milk; beat until smooth.

3. 3

   Turn into the top of a double boiler.

4. 4

   Cook over simmering water stirring constantly until thick and smooth.

5. 5

   Remove from heat.

6. 6

   Add vinilla, chocolate extract and artificial sweetener; mix well.

7. 7

   Add chocolate mixture to gelatin and stir until gelatin is completely dissolved.

8. 8

   Chill in refrigerator, stirring occasionally until mixture sets to the consistency of unbeaten egg whites.

9. 9

   Meanwhile split lady fingers.

10. 10

    Place halves upright ( flat side in) around outer sides of a 4-cup mold.

11. 11

    When chocolate mixture is partially thickened, beat egg whites and cream of tartar until stiff.

12. 12

    Fold into chocolate mixture; blend thoroughly.

13. 13

    Carefully spoon into mold.

14. 14

    Cover with clear plastic wrap.

15. 15

    Chill for 3 to 4 hours or until set.

16. 16

    Unmold onto a serving plate as you would any gelatin mixture.

17. 17

    To serve, cut into six slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.