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Chocolate Chiffon Dessert

Yield: 6 Servings

Ingredients and directions for this recipe

1 Envelope Unflavored Gelatin
1/2 c Sugar
1/8 ts Salt
1/3 c Cocoa Powder
3 Eggs -- separated
1 1/2 c Milk
1 ts Vanilla

Mix gelatin, 1/4 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 1/4 cup sugar. Fold
gelatin mixture into egg whites. Turn into 6 custard cups.

See also:
Previous recipe Chocolate Chiffon Cake
Next recipe Chocolate Chiffon Mold

Or try one of these recipes:
Gourmet Oregon Hazelnut Butter
Salmon Jerky