Chocolate chiffon dessert

Yield: 6 Servings

Measure Ingredient
1 Envelope Unflavored Gelatin
½ cup Sugar
⅛ teaspoon Salt
⅓ cup Cocoa Powder
3 Eggs -- separated
1½ cup Milk
1 teaspoon Vanilla

Mix gelatin, ¼ cup of sugar, salt and cocoa in double boiler. Beat egg yolks and milk together. Add to gelatin. Cook over boiling water, stirring until gelatin is dissolved, about 5 minutes. Remove from heat and add vanilla. Chill to unbeaten egg white consistency.

Beat egg whites until stiff; beat in remaining ¼ cup sugar. Fold gelatin mixture into egg whites. Turn into 6 custard cups.

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