Almond Chocolate Mousse
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Skim milk/1% milk fat / extra light milk||1 1⁄2 Cup (24 tbs), divided|
|Granulated fructose/1/3 cup twin sugar||5 Tablespoon|
|Unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|Almond extract||1 Teaspoon (More To Suit Taste)|
|Granulated fructose/Twin sugar||1 Teaspoon|
In a small saucepan, combine gelatin and 1/2 cup of the milk.
Let stand for 1 minute.
Cook over medium heat, stirring constantly for one minute or until gelatin dissolves.
Remove from heat.
Whisk together 1 cup milk, egg yolks, and 1/3 cup Sugar Twin.
Add 1/3 of the yolk mixture and the cocoa to the saucepan.
Beat or whisk vigorously until very smooth.
Mix in the rest of the yolk mixture and cook over medium heat for 8 minutes, stirring constantly until slightly thickened.
Because it is made with gelatin, it will not be as thick as regular pudding, but it will thicken as it chills.
Remove from heat, stir in almond extract to taste, and chill for 20 minutes.
Beat egg whites in bowl until foamy.
Gradually add 1 teaspoon Sugar Twin or fructose a little at a time, beating until stiff peaks form.
Gradually add chilled chocolate mixture to egg whites.
Fold in gently.
Spoon into dessert dishes or leave in bowl.
Chill 2 hours or longer.
Cover with plastic wrap to prevent a skin from forming.