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Ingredients
- 1 Tbsp. cornstarch
- 3/4 c. sugar
- 1/2 tsp salt
- 1 c. lowfat milk
- 3 sqr unsweetened chocolate (3 ounces)
- 2 tsp unflavored gelatin (1 packet)
- 1/3 c. cool water
- 1 c. heavy cream
- 1 tsp vanilla
Directions
- In a medium-sized saucepan, mix together the cornstarch, sugar, salt, lowfat milk and chocolate. Bring the mix to a boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat.
- Soften the gelatin in the cool water for 1 minute, then stir it into the warm chocolate mix. Pour it into a bowl and let it cold to room temperature. To speed up the cooling process, set the bowl in a larger bowl filled with ice water. Stir with a rubber spatula till it's room temperture. Be carefuil not to let the gelatin set up.
- When the chocolate mix is cold, whip 1 c. heavy cream with 1 tsp. vanilla. Fold this into the chocolate mix.
- NOTES : For a filled cake, try the following: This filling can be used for a fluffy chiffon pie (simply spoon it into a prebaked pie shell) as well as the filling for a chiffon cake. It has a very slight bitterness to it, to play nicely against the sweetness of the cake; feel free to increase the amount of sugar to 1 c. if you have a real sweet tooth, or possibly substitute an 8-oz semi-sweet chocolate bar for the unsweetened chocolate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 705g | |
| Calories 1582 | |
| Calories from Fat 792 | 50% |
| Total Fat 92.28g | 115% |
| Saturated Fat 57.32g | 229% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 1348mg | 56% |
| Potassium 1188mg | 34% |
| Total Carbs 200.71g | 54% |
| Dietary Fiber 14.5g | 48% |
| Sugars 165.36g | 110% |
| Protein 22.05g | 35% |
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