Mrs. Simmons' Chocolate Whip
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate pieces||1|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Eggs||4 , separated|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
1. In measuring cup, take 1/4 cup cold water, and sprinkle gelatin over it to soften.
2. In top of double boiler, combine chocolate pieces, milk, sugar and salt.
3. Heat over hot water so that the chocolate melts. The water shouldn't be boiling.
4. Add softened gelatin to the mixture. Heat till it melts.
5. Add vanilla.
6. In a medium bowl, beat egg yolks till it thickens and is lemon-colored.
7. Stir into chocolate-gelatin mixture.
8. Mix the mixture well, and heat for another 2 minutes.
9. Remove the mixture from heat, and allow it to cool at room temperature for 30 to 45 minutes, or until consistency of unbeaten egg white.
10. In a bowl, using a blender beat egg whites until stiff peaks form when beaters are raised.
11. Pour it into cooled chocolate-gelatin mixture.
12. In a 1-quart mold, gently turn the mixture, and spread it evenly.
13. Place the mold in refrigerator. Refrigerate till it sets.
14. Using a small spatula, unmold it by loosing around edge. Invert the mold over serving platter, and shake gently to release. If necessary, place a hot, damp dishcloth over mold; shake again to release.
15. Top it with whipped cream, and refrigerate until serving time.
16. Serve Mrs. Simmons' Chocolate Whip chilled.