Chocolate Mousse Rodier
Ingredients| 1 tbsp unflavored gelatin (1 pkg) 1 1/2 cup skim milk 1/4 cup cocoa 1 tbsp cornstarch 1 egg, separated 16 tsp sweetener = 16 tsp sugar 1 tsp vanilla 1/4 cup instant skim milk powder 1/4 cup ice water |
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Artificial sweetener is best added after cooking. If you want to use
regular sugar, mix in with the cocoa and milk.
Sprinkle gelatin over 1/4 cup milk to soften. Let stand 5 min.
Whisk 1 cup milk and cocoa together until well blended. Heat to
boiling in a heavy saucepan; reduce heat and simmer 5 min.
Stir together cornstarch, egg yolk and remaining 1/4 cup milk. Stir
into cocoa mixture; continue cooking over low heat until mixture
thickens.
Mix in gelatin and sweetener until they dissolve. Remove from heat
and stir in vanilla. Chill until partially set. Beat together egg
white, skim milk powder and ice water until stiff peaks form. Fold
into chocolate mixture.
6 small servings with sweetener: each 1 milk choice (diabetic) 7 g
carbohydrate, 5 g protein, 2 g fat. 66 calories
Variations: CHOCOLATE DREAM PIE - spoon chocolate mixture into baked
9" oatmeal pie shell. COOKIE CRUMBS ~ Spread a spoonful of crumbs on
the bottom of 6 individual dessert dishes or stem glasses and top the
mousse with a few crumbs, nuts or other topping. MOLD ~ Spoon into 6
individual molds or rinsed 4 cup mold and chill 4 hr. From Choice
Cooking, Canadian Diabetes Association shared by Elizabeth Rodier
Servings:
6
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