Ingredients
1 tbsp gelatin, granulated
3 medium eggs, separated
1/8 tsp salt
1/2 tsp chocolate extract, pure
1/8 tsp cream of tartar
1/2 cup water, cold
1/4 cup cocoa, dry (25 grams)
1 1/2 tsp vanilla, real(no artificial)
1 artifical sweetener, *
42 g ladyfingers, 6 small
Directions
* Use enough artificial sweetener to substitute for 2/3 cups
sugar. 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.
Makes 6 Servings of 2/3rds cup chocolate mold plus 2 ladyfinger
halves.
Nutritive Values Per Serving: CHO 11 gm; PRO 7 gm; FAT 4 gm; Calories
103; Sodium 100 Mg
Food Exchanges Per Serving: 1 Fruit Exchange Plus 1 Low-Fat Meat
Exchange
Low-Sodium Diets: Omit Salt
Servings: 6 servings
Chocolate Chiffon Mold Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We can follow the history of meal recipes way back into ancient history, at least as far back into history as pharonic Egypt, and possibly even further. However, generally, these old records were just very basic pictorial recipes for preparing meals.
Progressing into The time of the roman empire 25BC a man called Apicius compiled some scripts describing recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main course and afters, a very modern way of dining. Additionally, he describes how the chefs of Roman times made use of a good variety of aromatic flavours, including many that are still in use today like thyme, fennel and dill. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from Arab countries, such as coriander, basil and rosemary. These new foods and spices caused a torrent in manuscripts on cookery, most of which are now in private collections. By the time we get to the 20th century, recipe books were in great demand, as a result of more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Chocolate Chiffon Mold recipe.
