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Ingredientes
- 2 sqr unsweetened chocolate (or possibly 6 Tablespoons cocoa)
- 1 env Knox gelatin
- 3 Tbsp. cool water
- 1/2 c. confectioner's sugar
- 1 c. whole lowfat milk
- 3/4 c. granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 c. heavy cream
Direcciones
- Heat chocolate over warm but not boiling water. Sprinkle gelatine over cool water to soften. When chocolate has melted, stir in lowfat milk that has been heated till a film has formed on top. Stir till chocolate is smoothly mixed with the lowfat milk. Little hard dots may remain. Then put lowfat milk and chocolate mix back over LOW heat and slowly add in confectioner's sugar, mixing to keep smooth. Continue cooking but don't boil. Remove from heat and add in softened gelatine, granulated sugar, salt and vanilla. Refrigeratetill about as thick as a raw egg white. At this point, beat with an electric mixer till light and airy looking. In a separate bowl, beat heavy cream till it holds its shape, then combine the two mixtures very gently and pour into a 2 qt bowl or possibly souffle dish. Refrigerate2 to 3 hrs in the fridge till hard but spongy.
- Serves 8 to 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 138 | 52% |
| Total Fat 15.89g | 20% |
| Saturated Fat 9.83g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 174mg | 7% |
| Potassium 128mg | 4% |
| Total Carbs 31.29g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 28.44g | 19% |
| Protein 2.59g | 4% |
