** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Add chocolate to 3/4 cup milk and heat in a double boiler.
2. Soak the gelatin in the remaining milk five minutes.
3. When the chocolate is melted, beat with a rotary egg beater until blended.
4. Add gelatin, sugar, and salt, and stir until the gelatin is dissolved.
5. Cool. Add the cream and vanilla. Chill until cold and syrupy.
6. Place in a bowl of cracked ice or ice water and whip with a rotary egg beater until fluffy and thick like whipped cream.
7. Turn out into individual molds or one large mold, or pile lightly in sherbet glasses.
8. Chill only until firm; them unmold and keep in refrigerator until served.
9. Garnish with whipped cream. Sprinkle with chopped blanched almonds, or grate chocolate over the top, if desired.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, MSG, Natural Sweeteners allergies.
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