Chocolate Chiffon Mold
Submitted by Choc.
Diabetic-friendly chocolate chiffon mold lined with ladyfingers and set with gelatin and whipped egg whites. A retro low-fat dessert with light cocoa flavor and elegant presentation.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
260 minA classic chocolate chiffon mold from the era when home cooks knew their way around gelatin desserts. The structure is genuinely clever: cocoa-cooked egg yolks get set with gelatin, then folded with stiffly beaten whites to create a light, airy mousse that holds its shape when unmolded.
Ladyfingers stand upright around the inside of the mold, flat sides facing in, creating a built-in border that reveals as a striking ridged pattern when you unmold the dessert. It’s a quiet showpiece move from midcentury entertaining that still looks beautiful at a modern table.
Timing the gelatin set is the trick. You want it partially thickened (described as “the consistency of unbeaten egg whites") before folding in the meringue. Too liquid and the whites collapse, too firm and you can’t fold cleanly.
This is a low-fat and naturally low-sugar dessert when you skip the artificial sweetener or use a sugar substitute, making it surprisingly modern despite its vintage origins.
Chef Tips
Bloom the gelatin in cold water for at least 5 minutes before adding to the hot chocolate base. Skipping the bloom leaves you with gelatin lumps.
Cook the yolk-cocoa mixture over barely simmering water, never boiling. High heat scrambles the yolks and gives you grainy chocolate.
Unmold by dipping the mold briefly into warm water (about 5 seconds) and inverting onto a plate. Hold longer and the edges melt.
Chill the serving plate first. A warm plate softens the mold’s clean edges within minutes.
Variations
Top with fresh raspberries or a dusting of cocoa powder for color contrast.
Swap chocolate extract for coffee extract or a teaspoon of instant espresso for a mocha version.
Use chocolate wafer cookies in place of ladyfingers for a crunchier, deeper-chocolate border.
Ingredients
Directions
Soak gelatin in cold water. Beat egg yolks until light, add cocoa, salt, and milk; beat until smooth.
Turn into the top of a double boiler.
Cook over simmering water stirring constantly until thick and smooth.
Remove from heat. Add vinilla, chocolate extract and artificial sweetener; mix well.
Add chocolate mixture to gelatin and stir until gelatin is completely dissolved.
Chill in refrigerator, stirring occasionally until mixture sets to the consistency of unbeaten egg whites.
Meanwhile split lady fingers.
Place halves upright ( flat side in) around outer sides of a 4-cup mold.
When chocolate mixture is partially thickened, beat egg whites and cream of tartar until stiff.
Fold into chocolate mixture; blend thoroughly.
Carefully spoon into mold. Cover with clear plastic wrap.
Chill for 3 to 4 hours or until set. Unmold onto a serving plate as you would any gelatin mixture.
To serve, cut into six slices.
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