Recipe#13257

Title: Chocolate Chiffon

From: "Dancer^" sigatress@attcanada.net 
 Newsgroups: rec.food.recipes 
 Subject: Chocolate Chiffon Mold 
 Date: 3 Jun 1999 15:45:18 -0600 
 Message-ID: <01d601beacbd$2ca108a0$96d6c28e@appachee> 

1 Tbsp gelatin
 3 medium eggs, separated
 1/8 tsp salt
 1/2 tsp chocolate extract
 1/8 tsp cream of tartar
 1/2 cup cold water
 1/4 cup cocoa powder
 1 1/2 tsps vanilla
 artificial sweetener to substitute for 2/3 cups sugar
 12 small ladyfingers
 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 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. Makes
 6 Servings of 2/3rds cup chocolate mold plus 2 ladyfinger halves.