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

 * 1) Soak gelatin in cold water.
 * 2) Beat egg yolks until light; add cocoa, salt, and milk; beat until smooth.
 * 3) Turn into the top of a double boiler.
 * 4) Cook over simmering water stirring constantly until thick and smooth.
 * 5) Remove from heat.
 * 6) Add vanilla, chocolate extract and artificial sweetener; mix well.
 * 7) Add chocolate mixture to gelatin and stir until gelatin is completely dissolved.
 * 8) Chill in refrigerator, stirring occasionally until mixture sets to the consistency of unbeaten egg whites.
 * 9) Meanwhile split lady fingers.
 * 10) Place halves upright ( flat side in) around outer sides of a 4-cup mold.
 * 11) When chocolate mixture is partially thickened, beat egg whites and cream of tartar until stiff.
 * 12) Fold into chocolate mixture; blend thoroughly.
 * 13) Carefully spoon into mold.
 * 14) Cover with clear plastic wrap.
 * 15) Chill for 3 to 4 hours or until set.
 * 16) Unmold onto a serving plate as you would any gelatin mixture.
 * 17) 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