Chocolate Chiffon Mold

== Description ==
Makes 6 servings of ⅔rds cup chocolate mold plus 2 ladyfinger halves. 
=== Ingredients ===
* 1 tbsp gelatin, granulated
* 3 medium eggs, separated
* ⅛ tsp salt
* ½ tsp chocolate extract, pure
* ⅛ tsp cream of tartar
* ½ cup water, cold
* ¼ cup cocoa, dry (25 grams)
* 1½ tsp vanilla, real(no artificial)
* artificial sweetener, enough artificial sweetener to substitute for ⅔ cups sugar.
* 42 grams ladyfingers, 6 small
== Directions ==
# 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.
== Nutritional information ==
Per serving: 
* cho 11 gm; pro 7 gm; fat 4 gm; calories 103; sodium 100 mg 
* Food exchanges per serving: 1 fruit +1 low-fat meat 
* low-sodium diets: omit salt
__NOTOC__
Category:Chocolate Recipes
Category:Cocoa Recipes
Category:Dessert Recipes
Category:Diabetic-friendly Recipes
Category:Egg Recipes
Category:Gelatin Recipes